Pane Toscano DOP is a reality.
Cultivation: the soft wheat used for the naturally leavened Tuscan Bread is grown in various areas of Tuscany. Its characteristics allow obtaining a balanced raw material with characteristics suitable for bread making: wheat not strong and with less gluten.
DOP Natural Leavened Tuscan Bread boasts unique certified characteristics compared to other types of bread: high nutritional quality, high organoleptic quality, easier and longer shelf life.
A bread that fully reflects our land, our traditions and our desire to be proudly present on the tables never forgetting our origin and our values.
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