A bread of Italian origin, with a thin, crunchy crust and a pre-cut alveolate crumb so that it is easy for the hospitality worker to make the most delicious toast.
Flat-bottomed breads baked in traditional Stone-Bottomed Ovens. The high and constant temperature of this type of baking gives the bread a very crunchy rustic crust and a highly alveolated crumb, achieving greater durability.
The quality of the raw materials and the artisan process allow a high hydration of the products, which translates into greater durability.
Products already finished. Ready to consume only with a few minutes of thawing
Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.
