Regional Italian Bread

Sicilian Bread is a soft and fragrant bread. It is obtained by mixing different types of flours obtained from ancient and traditional Sicilian grains ground with stone, and by adding Sicilian Nocellara del Belice extra-virgin olive oil, Sicilian cave salt Salt and Ispica sesame (Slow Food presidium) to the dough.

The Pan Veneto (Venetian bread with extra virgin olive oil) is a soft and fragrant bread with natural sourdough and low in salt. The characteristic dough is made with local ingredients such as the extra virgin olive oil of Colli Euganei.

The Schiacciata Ligure is an extra virgin olive oil aromatized bread, topped with medium salt and rosemary. Ideal with cheese, dry tomatoes, roast beef, and polpettone. Good to taste alone as a delicious snack.

The Treccia Veneziana is a typical bread of the Venetian lagoon tradition. The dough is interweaved by hand. Perfect with all dishes, in particular with cold cuts, hard cheese and stew.

The Bauletto Mantovano is a typical bread coming from Lombardy. It has typical cuts and a central rifling which lets the crests come out. Very popular in the North of Italy, this bread is soft and tasty, particularly loved by children.

The Minibauletto Mantovano is a typical bread coming from Lombardy. It has typical cuts and a central rifling which lets the crests come out. Very popular in the North of Italy, this bread is soft and tasty, particularly loved by children.

The Corona Pugliese is a medium large bread of ancient peasant origin, obtained after a long processing. Thanks to the use of the durum wheat flour, it is a very tasty and fragrant amber bread.

The Bozza Pugliese is a large bread with natural sourdough and durum wheat flour. Perfect for bruschette. Try it toasted, with extra virgin olive oil and garlic on the top. Ideal also with fish and clams dishes.

The Filone Italiano (Italian Filone) is a light and crunchy bread. Perfect as table bread, sliced for the bread basket, but also for sandwiches.ti.