Mario Fongo is a baker from the small town of Rocchetta Tanaro in Piedmont, Italy. He is known as "Il panaté" to the locals, and his bakery is a place where delicious bread specialities are baked every day using genuine, traditional methods. Mario's passion for baking began in 1945 when the first village bakery was opened, and it has since been passed down to his family.

Mario's love for baking led him to perfect the recipe for his famous Mother-in-Law's tongues in 1993, a crusty flatbread that has since become a popular brand worldwide. His other specialities include stirati stretched breadsticks and rubatà twisted breadsticks, all made with the finest ingredients and produced with the care and passion that only a family-owned business can provide.

Today, the bakery is run by Mario's son Giovanni and his wife Marta, along with their daughters Sofia and Giulia. Giovanni joined the business in 2003 and has continued to expand the business and introduce new recipes to the product catalogue to meet growing market demand. The bakery still operates from Rocchetta Tanaro and all products are baked daily using the same traditional methods and quality ingredients that Mario used from the beginning.

The secret to the quality of Fongo products is the use of top-quality Italian ingredients, sourced from controlled supply chains. The ingredients are simple: flour, water, oil, salt, and yeast, with no preservatives or additives. The choice of different flour blends and organic extra virgin olive oil that is entirely produced in Italy gives Fongo products a unique flavour and quality that has made them a favourite among customers worldwide.

In conclusion, the story of Mario Fongo and his family is a testament to the passion, dedication, and sacrifice that can lead to great success. Their bakery is a true representation of the traditions of Italian bread-making and the love for good, wholesome food that has been passed down from generation to generation.