The flours we use come from cereals grown on our organic farm, daily grinded with the natural stone mill in the laboratory: this way, it is possible to produce a fresh and local grown product.
They are also devoid of additives, added enzymes, preservatives, stabilizers, thickeners, lactose and other chemicals that can be used as enhancers to ensure a healthy and quality product.
Making our products, we only use seasonal, fresh, organic and, when possible, locally grown ingredients.
Therefore, on our counter you will never find a strawberry focaccia in winter or a focaccia stuffed with broccoli in summer. We believe that a seasonal fruit, grown outdoors without fertilizers and pesticides, is healthier and more tasty than a cultivated greenhouse.
In baking we have chosen to use only mother yeast and use only 16 grams of salt per kg of flour.
You will not find butter, margarine or palm oil in our dough as we work exclusively with organic extra virgin olive oil from Frantoio Ghiglione (Imperia).
We also chose to use only raw sugar or honey (both organic), healthier than classic white sugar.
All of our products do not contain milk and milk derivatives. Due to the long manufacturing process that requires the natural yeast, it is advisable to book bread at least 24 hours in advance.