OUR
METHOD
Excellence at the beginning of the process and at the very end
Our working method comes from years of trials and fine‑tuning and has a clear goal: focaccias that reach the point of sale with the same quality they have when they leave the bakery.
Everything starts with the dough and how we build it: flours designed for high‑hydration doughs, sourdough starter carefully maintained over time, selected water and toppings. Raw materials designed to withstand long processes and guarantee a light, fragrant, flavour‑rich product, from the first to the last bite.
Tradition since 1926 in a 4.0 production
The dough is handled by a team of 40 bakers who follow the key stages – from bulk fermentation to spreading in trays – checking consistency, aeration and moisture.
On top of this, we have an industrial plant with 4.0 technologies, blast‑chilling to –20 °C, full batch traceability and systems for continuous parameter control: machines designed to repeat the same gestures every day, with the same results, at high volumes.
This is our industrial craftsmanship: human care and the timeframes of tradition amplified by advanced technology.
On top of this, we have an industrial plant with 4.0 technologies, blast‑chilling to –20 °C, full batch traceability and systems for continuous parameter control: machines designed to repeat the same gestures every day, with the same results, at high volumes.
This is our industrial craftsmanship: human care and the timeframes of tradition amplified by advanced technology.
