In the Padua prison, a bakery workshop promotes a high-quality social project

by Valeria Maffei

“It’s an artisanal bakery like any other, where many hands work hard for hours each day, with a particular focus on the people involved,” says Matteo Concolato, describing the Pasticceria Giotto (Giotto Bakery) – and the work carried out there – where he is in charge, located inside the Padua correctional facility.

Giotto Bakery: the workshop

The bakery owners began providing services to the Veneto prison in 2005, initially managing the kitchens before establishing a dedicated bakery workshop within the walls of the Due Palazzi Institute. This facility is a standout among Italian prisons because, thanks to agreements with cooperatives, as many as 150 inmates have access to stable employment.

“When the Giotto Bakery journey began, five inmates worked in the workshop; now, there are 50 – aged between 19 and 65, from diverse nationalities – all of whom are regularly employed with four-hour daily contracts.” The part-time setup enables more people to work and reduces the risk of overly taxing those who, due to their circumstances, may be unaccustomed to work or, in some cases, have never worked at all. The bakery thus serves as a bridge to reintegrate inmates into society, connecting them with life outside prison walls.

“In general, work has a tangible rehabilitative purpose, allowing inmates to test themselves before returning to society. Numerous studies show that working in prison lowers reoffending rates. In particular, our professional workshop provides hands-on work that requires commitment – the first shift, for example, starts at 4 a.m. – instilling rigour, respect for roles, and an aptitude for teamwork.”

Giotto Bakery: the products

Giotto Bakery’s signature products are its large, traditional leavened cakes, but the range is extensive and sold through e-commerce, in two shops in Padua, and others across Italy.

“We offer biscuits, chocolates, gelato – people choose us for the social purpose of our project, but they return because they’re won over by the quality of what we produce. Indeed, while our project has a strong social purpose, we constantly strive for extreme quality in everything that leaves our workshop. Striving for excellence is also a choice that helps inspire a passion for baking among those who work with us.” Over the years, more than 200 inmates have received training and gained professional skills in the art of baking.

“There are many success stories that started right here in our workshop. One former inmate now has two bakeries, and we offer those who have completed their sentences the opportunity to continue working with us because we believe that once someone learns the value of work, they won’t go looking for anything else.”

Interview with Matteo Concolato

What role do premium ingredients play in this unique production?

“Premium ingredients are our starting point. We decided to raise the bar on quality so our project could combine social purpose with a high-quality offering, and we did this by sourcing the best ingredients. Of course, they need to be used with the right techniques, which is where training comes in. For us, with a constantly changing team, training is essential. Periodically, trainers come to our workshop within the prison to update the bakers and help them maintain the highest production standards.”

Have people understood and appreciated this careful selection?

“People have been buying our products for 20 years, and they understand our values and how we work. They know we focus on multiple aspects of goodness that go beyond the product itself. Our packaging, which features playful and original slogans, also helps convey our core principles.”

Why did you choose Agrimontana as a supplier?

“Agrimontana is a well-known company in the industry and is universally considered a symbol of quality; they offer us only the best ingredients. We test their range each year, and every time, the quality remains consistently exceptional.”

What are the qualities of the Agrimontana chestnut?

“It’s an extraordinary chestnut that melts in the mouth, with a good crunch on the outside and a wonderfully creamy centre. It also lends our products a highly fragrant note.”

What recipes do you make with this chestnut?

“We sell Agrimontana chestnuts as they are, but they also serve as a base for some of our bakery and gelato creations, such as our version of the Mont Blanc, enriched with meringue, vanilla gelled cream, and pieces of chestnut. The chestnut paste allows us to create a spaghetti effect, and of course, we also make a wonderfully fragrant marron glacé gelato, which is a favourite among our customers.”

How can you identify natural chestnut gelato made from clean ingredients?

“Artisanal gelato is usually kept in covered containers, whereas flavours that rise above the edge of open trays often have little that is natural. Overly bright colours are also a sign of chemical additives. As for the taste, a good gelato should be smooth, delicate, and reminiscent of the fruit without any ‘medicinal’ notes, leaving a clean feeling in the mouth. In terms of texture, artificial additives can make gelato creamier, but true artisanal gelato may have minor imperfections during serving. For example, in very high external temperatures, gelato may start to melt once placed on the cone.”

What pairs well with chestnut gelato?

“I’d pair it with milk chocolate, as these two flavours have similar notes, but in my opinion, chestnut is best enjoyed on its own to fully appreciate its delicate taste.”

Do adults or children prefer it?

“Chestnut is a complex flavour that isn’t often chosen by children, as it takes a bit of experience to understand, but it’s appreciated by adults with a sweet tooth and by those who enjoy sweetness in general.”

Pasticceria Giotto
Corso Milano, 105 - Padova
049 5225026
[email protected]

Gelateria Giotto
Via Roma, 97 - Padova
049 665767
[email protected]

Per shop on line e altri punti vendita
www.pasticceriagiotto.it/