A "timeless" bread, which revives the fragrances and flavors of the past.
Made with selected and stone ground flours
according to the tradition and teachings of Grandpa Pietro.
Made with selected and stone ground flours
according to the tradition and teachings of Grandpa Pietro.
Our Bread
Bread, like that of the past: we produce more than 30 types of bread, here are our specialties
VERNA BREAD
100% Verna wheat flour, stone-ground in Valdichiana. It has an authentic aroma and taste, and the long natural leavening process ensures that the Verna bread has a long shelf life, remaining at rest for many hours on wooden boards. It is baked in wood-fired ovens. It keeps for a long time, and maintains its aroma and flavor.
The bread has a dense and compact texture, with an intense aroma reminiscent of freshly ground wheat. The flavor also reveals a complexity of aromas that make Verna Bread unique.
RYE and SPELT
Monococcus spelt flour and stone-ground wholemeal rye flour, sunflower seeds, flax seeds and spelt flakes. It is characterized by a mix of fragrances with a consistent crunchiness.
CAPPELLI
Made with Cappelli wheat and a pinch of salt, long natural leavening, stone ground and baked in wood-fired broom fascine ovens. It has authentic aromas and flavors, and keeps for days.
100% INTEGRALE
100% stone-ground wholemeal flour, rich in fiber. The wholemeal combines the richness of fibers with softness, fragrance and very captivating aromas, difficult to find in wholemeal breads. The aromas are intense with notes of coffee, dried fruit and roasted cereals. Strong and tenacious.
TOSCANO DOP
In full compliance with the regulations, this “DOP” (Tuscan bread “Of Protected Origin”) bread is made with only Tuscan wheat, and a long natural leavening. The irregular alveolation characterizes its craftsmanship, it has an inviting ivory white color and soft and delicate aromas, a return to tradition.
WOOD COOKED
This type of bread has a long natural leavening process, and is baked strictly in a wood-fired oven. Its scent reminds you of when bread was baked at home, like in the past.
PANACCIO
Soft wheat flour, double leavening, flattened and worked by hand to give the bread its characteristic shape. Outside, its crust is very crispy and never smooth, while inside it has a thick and soft alveolation.
GUANCIALE
Made with stone-ground flour, this type of bread (Guanciale) is broken and baked by hand. Characterized by the intense scent of wheat, which brings to mind and taste the peasant countryside of the past.
PUGLIESE
Only durum wheat, naturally leavened, with a pinch of salt, this bread is characterized by a typical Mediterranean taste.
RUSTICO
Stone-ground soft wheat flour and a pinch of salt, naturally leavened, baked in a wood-fired oven: the crust is dark, crispy and fragrant, with a moist crumb.It is inspired by the famous “cafone” (casserole) bread.
BAGUETTE
Durum wheat semolina, with a pinch of salt, cooked in a steam oven, with an elongated shape that makes it perfect for any meal and occasion.