BAKING
BREAD
IS A
FAMILY TRADITION
Panificio di Camillo was born in 1963 when Camillo Bassini opened a small bakery in Predappio, a country village hidden among the hills of Forlì. Since then, we’ve come a long way, evolving into a modern and competitive company. We produce frozen bread, pizza, and focaccia, distributing them to Mass Market Retailer buyers and Horeca distributors across Italy and Europe.
The tradition
Since 1963, we have been carefully taking care of our sourdough starter every single day, just as our father Camillo did when we were a small family bakery.
We use sourdough starter in our products to naturally enhance the flavor and aroma of bread and focaccia, without the need for additives. It also ensures natural preservation and digestibility.
Every bakery uses sourdough starter, but how many provide a full range of products made entirely with 100% sourdough starter?
The RUSTICO MADRE® project is the realization of a dream passed down from our father Camillo. For 60 years, we have been driven by the ambition to create a range of baked goods crafted with 100% sourdough starter and made carefully with selected raw materials, combining industrial efficiency with artisan craftsmanship.
The RUSTICO MADRE® project is the realization of a dream passed down from our father Camillo. For 60 years, we have been driven by the ambition to create a range of baked goods crafted with 100% sourdough starter and made carefully with selected raw materials, combining industrial efficiency with artisan craftsmanship.
Within the industrial sector there are two types of bakery products: those that are easy to digest and those that are more difficult to digest.
Baking bread is a task that requires patience, not haste..
All our RUSTICO MADRE® products are baked on refractory stone. Static baking at a constant temperature without air circulation enhances hydration. This is why our bread, pizza, and focaccia have a well-distributed internal moisture, soft crumb, and a crisp, fragrant crust.
WE HAND-STRETCH OUR FOCACCIAS AND PIZZAS
The difference between industry and craftsmanship lies in how machinery is used. At the Panifico di Camillo, we embrace technology when it enhances, not compromises, the quality of the final product.
We hand-stretch our focaccias because only by working the dough with our hands it’s possible to assess its temperature, softness, and hydration, making adjustments as needed. It’s such an artisanal process that it simply cannot be left to a machine.
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The Panificio di Camillo
Production plant
Via Euclide, 8/A,
47121
Forlì
To contact us:
Monday - Friday 08:30/18.00
Phone: 0543 703707
info@ilpanificiodicamillo.it