The tradition
What is sourdough?
Sourdough is a fermented dough made from flour and water, populated by a complex ecosystem of natural yeasts and lactic acid bacteria. Unlike brewer's yeast, which is a selected culture, sourdough is a natural leavening agent that not only ferments but also gives baked goods a unique flavour, longer shelf life and better digestibility.
It is an ancient tradition that we value daily, just as our father Camillo did from day one in 1963 when he founded the bakery.
The sourdough refreshment process
To keep the sourdough starter active and ready for breadmaking, it is essential to refresh it regularly. This process consists of taking a portion of the existing yeast, adding flour and water in the right proportions and kneading. Refreshing stimulates yeast and bacteria activity, ensuring constant and optimal fermentation for later use.
Each refresh is a gesture of care and attention, ensuring the viability of our sourdough starter.
Why sourdough in our products
We use sourdough in all our breads, focaccias and pizzas because we want to create products with an authentic taste and unmistakable texture, a long shelf life and excellent digestibility.
But it doesn't end there: because for 60 years we have been cherishing a dream, that of producing a line of leavened products using only 100% sourdough and no other leavening agents.
