Our work as master bakers began in 1968 with the promise of enclosing the flavors of the rural Salento tradition in every single product, using only sourdough and lots of passion. Nothing artificial, it is all natural as for fifty years: authentic, genuine and with the same taste as always.
We choose the best cereals for our flours, we use olive oil from Apulian companies and we enrich our products with the Mediterranean taste of very fresh vegetables such as onions, tomatoes, peppers and black olives. We season with chilli, oregano, sesame, cinnamon, cloves, black pepper and fennel seeds.
We use mother yeast, which is a healthy, natural and genuine product. Composed mainly of lactic bacteria and very few yeasts, it allows us to obtain final products with a very low level of acidity which prevents the formation of molds. With the sourdough nourishing, digestible, as well as natural, products can be obtained that can be stored much longer.