Our experience
The aroma, the fragrance, the taste of tradition enclosed in a simple dough that only skills in the preparation, the right choice in proportions and high quality raw materials can turn into bread.
Our master bakers work the dough just like it was done in the past, with patience and lightness, keeping alive every part of its tradition whilst incorporating new techniques to enhance every single stage.
The manual skills, patience and wisdom that come from the past are combined with the quality of products, selected from the best in the area, and supplied only by certified partners. The ingredients for perfect bread are not only those which are listed on our labels, but include our own history and our whole production process, from the choice of suppliers until the delivery at a point of sale, all this is the secret of our excellent bread.
Love and
passion
To make good bread every day we wait until it has leavened for at least 3 hours, we also hand-make various types such as the trecce, ciambelle pugliese and the round pizzas.
High quality
flour
Choosing the right flour is an essential step in the production of bread. We only use the best flour from high quality Italian stone ground wheat: the excellent taste of your bread is all thanks to us!
Mother
yeast
More minerals and vitamins, higher digestibility, that is why we use mother yeast.
Close to
nature
Natural, eco-friendly and organic! From choosing ingredients to the choice of suppliers, we select everything that is close to nature, because natural is better.
Natural yeast bread
gr. 250 – gr. 500 – gr. 950
Flour type “0”, water, yeast, salt
Traditional bread
gr. 250 – gr. 500 – gr. 950
Flour type “0”, water, baker’s yeast, mother yeast, salt
Bread like ‘toscano’
gr. 250 – gr. 500 – gr. 950
Flour type “0”, water, baker’s yeast and mother yeast
Bread type ‘pugliese’
gr. 250 – gr. 500 – gr. 950
Flour type “0”, water, baker’s yeast, mother yeast, salt, double leavening
Ciambella type ‘pugliese’
gr. 950
Flour type “0”, water, baker’s yeast, mother yeast, salt, double leavening
Wholemeal bread
gr. 250 – gr. 500
Whole wheat flour, flour type “0”, water, baker’s yeast, mother yeast, salt
Bread plait
gr. 250 – gr. 450
Flour type “0”, water, baker’s yeast, mother yeast, salt, handmade
Bread ‘coccodrillo’
gr. 500
Flour type “0”, water, baker’s yeast, mother yeast, handmade
Ciabatta ‘abruzzese’
gr. 300
Flour type “0”, water, baker’s yeast, mother yeast, salt
White baguette
gr. 220
Flour type “0”, water, baker’s yeast, mother yeast, salt
White bread ‘lingua di suocera’
gr. 100
Flour type “0”, water, baker’s yeast, mother yeast, salt
White roll
gr. 50 – gr. 70
Flour type “0”, water, baker’s yeast, mother yeast, salt
Soft roll
gr. 70
Flour type “0”, water, baker’s yeast, mother yeast, salt
Wholemeal roll
gr. 70
Whole wheat flour, flour type “0”, water, baker’s yeast, mother yeast, salt
Roll type ‘arabic’
gr. 70
Flour type “0”, water, baker’s yeast 2%
White roll type ‘rosetta’
gr. 70
Flour type “0”, Manitoba flour, water, baker’s yeast, mother yeast, salt
Wholemeal roll type ‘rosetta’
gr. 70
Flour type “0”, whole meal flour, Manitoba flour, water, baker’s yeast, mother yeast, salt
White ciabattina roll
gr. 90
Flour type “0”, Manitoba flour, water, baker’s yeast, mother yeast, salt
Wholemeal ciabattina roll
gr. 100
Flour type “0”, wholemeal flour, Manitoba flour, water, baker’s yeast, mother yeast, salt
Ciabattina Neapolitan
gr. 100
Flour type “0”, water, baker’s yeast, mother yeast, salt
Roll made with oil
gr. 80
Flour type “0”, water, baker’s yeast, mother yeast, vegetable lard, salt
Round rolls made with oil
gr. 100
Flour type “0”, water, baker’s yeast, mother yeast, vegetable lard, salt
American rolls with sesame
gr. 80
Flour type “00”, water, salt, sugar, milk, eggs, sesame, margarine.