About
For over six decades, this bakery has been passed down traditions and customs, carefully timed according to nature's cycles.
Using hand-picked high-quality ingredients, they create over 15 varieties of breads each day, alongside crackers, streghe, grissini, baked sweets, biscuits, tarts, pizzas, focaccias and crescenti. The organic flours come from the local Apennine region. All their breads are leavened with Gino, a sourdough starter that they diligently care for on a daily basis. They employ slow fermentation techniques both directly and indirectly. Their stone oven radiates heat as it descends, resulting in crunchy exteriors and perfectly cooked insides for their breads. To keep things exciting and seasonal, they introduce a new special bread every month inspired by the ingredients available and their creativity.
