Matre arrives in Turin on Via Mazzini, right across from the Sestogusto pizza atelier: leavening expert Massimiliano Prete, ranked 26th in the world and the only Piedmontese pizza chef among the top 100 according to The Best Pizza Awards, is opening the second location of his contemporary bakery, founded in Saluzzo in December 2025. For its debut in the Piedmontese capital, the offerings are expanded with a new line dedicated to Viennese pastries: from croissants to pain au chocolat, from pain suisse to Venetian cream-filled pastries, alongside the specialties that marked Matre's debut.
Like the Saluzzo location, the thirteenth pizzeria in Italy and the first in Piedmont according to the 50 Top Pizza guide, Matre Torino also bears the signature of architects Valentina Pelizzetti and Marco Gini, who developed the project while maintaining the bakery's recognizable visual identity. Wood, orange, and white define the material and color palette of the space, designed to put the product at the center and complement the display of breads made with organic and ancient grains, focaccias, pizzas by the slice, and sweet leavened products.
Completing the store is a small shop dedicated to a selection of excellent food and wine, conceived as a further extension of Massimiliano Prete's universe, between Matre, opened in 2025 and recently awarded Due Pani in the Gambero Rosso 2027 Italian Bakery Guide, and the Sestogusto pizza ateliers in Turin and Seville.
"Matre," explains Massimiliano Prete, "was born from the desire to bring bread and leavened products back to the forefront, starting with flour selection, dough management, and fermentation times. After Saluzzo, Turin represents a natural evolution of the project, also due to its proximity to Sestogusto. Here, we expanded our research with a line of Viennese pastries developed through specific attention to puff pastry, textures, and fragrance, alongside breads made with organic flours and savory products. The goal is to build a complete daily offering, from leavened breakfast pastries to focaccia and pizza by the slice, maintaining the same attention to raw materials and digestibility in every product."
