In a first phase, in the "Parmella" oven the production is based on artisanal products already made in the Ceretti oven: bread, cullure, ciabatta and classic pitte (with sardines, with lard, with "sardella") but soon a new working period, attentive to new market demands and increasingly diversified food tastes. The production expands to a whole new series of products, but all strictly children of the most ancient local tradition, all prepared with mother yeast and all cooked in a wood oven. So from the first basic products, from the classic homemade soft wheat to rye bread ("Jarmanu" - a typical mountain wheat), wholemeal, to 5 cereals (soft, hard, rye, barley and oats), type 2 ( tender but less refined), double leavening (with three leavenings before cooking and cooking over very low heat and with the characteristic of always remaining very clear). Typical, then, is the production of "pitta minata", an exclusive Sangiovannese product made with remains of dough mixed with flour and water and with little leavening.
But the innovation continues and, since 2002, the confectionery business has also been launched which obtains a notable response with the "Pitta 'mpigliata", the mostaccioli and the "turdilli", typically Christmas sweets but which are now requested and produced. , throughout the year, all prepared according to the ancient family tradition of Mrs. Rosa Iaquinta. These, thanks also to the breath of youth brought by the presence of the couple's three young children, have been followed in recent years by other traditional sweets including the highly sought after “bocchinotti”.
Rosa Iaquinta's oven "Parmella - the bread of the past" appears, for the typicality of some of its products, in the Atlas of typical products in the Parks - edition edited by the Sila National Park, on "L'Italia del pane ". Guide to discovery and knowledge…. Slow Food Editore 2008 and on “Festival of young talents. 200 stories of young people who make Italy better "- November 2010 - Rome EUR.
