The tradition and the passion that have been handed down to us are the main reason and pride that for years has pushed our family to continue baking with the same enthusiasm. The many years of experience and the continuous search for excellence allow us to offer a precise and punctual service within our bakery, with which we try to meet the ever-changing needs of customers.
We carefully select the ingredients, choosing selected and certified raw materials: this is the only way we can offer superior quality baked goods. It is precisely this quality that has allowed us to grow and become a reference bakery for all those who want to rediscover the flavors of the past and enjoy fresh bread made to perfection every day.
The recipe for bread baked in a wood oven has been handed down for generations. First you need to bring the wood oven to a temperature of 300 °, necessary for perfect cooking; then proceed with the cleaning of the oven: the embers are removed and the oven floor is cleaned with a broom made of wet rags, which allow to remove the last smaller particles and lower the internal temperature of the oven.
Meanwhile, our master bakers quickly work the dough to bake. Thus was born our bread baked in a wood oven, the flagship of our production.Our bread follows a slow and natural leavening and is prepared with mother yeast, which allows to insert in the dough bacteria favorable to the intestinal flora, such as lactic ferments.
The dough is left to rise for 18 hours and cooking in a wood oven keeps the organoleptic properties of all the components intact as much as possible. So we can offer bread that is crunchy on the outside and soft on the inside. Passion, quality and courtesy are always at the service of our customers.
