A few steps from Casadonna, the ancient monastery at the foot of the Meta mountains, the Laboratorio bakes fresh bread every day. A crunchy and toasted crust, a moist and creamy crumb, and a delicate acidity that releases the micro-aromas during baking "shine": a tasty and digestible bread, which we offer in different shapes.
White with potatoes or dark with Solina and Saragolla flours, 90% hydration.
The Pane project
The PANE project
A bread made from ancient grains, the result of innovation, research and recovery of Solina and Saragolla flours, 'old' local varieties, with incredible organoleptic and nutritional qualities, an intense aroma and a higher digestibility. Our bread is hand processed for 36 hours and has a long rising time. Followed by baking and blast chilling at -18°, a technique that preserves the bread's natural characteristics. This process, together with a final phase of regeneration in the oven, allows the bread to arrive in everyone's home warm and fragrant as if it had just been baked. This is an important step towards an increasingly democratic concept of widespread quality and access to good products by as many people as possible.
A few steps from Casadonna, the ancient monastery at the foot of the Meta mountains, the Laboratorio bakes fresh bread every day. A crunchy and toasted crust, a moist and creamy crumb, and a delicate acidity that releases the micro-aromas during baking "shine": a tasty and digestible bread, which we offer in different shapes. White with potatoes or dark with Solina and Saragolla flours, 90% hydration. Type 0 organic soft wheat flour, organic Senatore Cappelli semolina, organic potato, salt and organic sourdough. Or the dark version solina and saragolla, 90% hydration. Organic soft type 0 wheat flour, organic Solina and Saragolla flour, salt and organic sourdough starter.
A BREAD made from ancient grains, Solina and Saragolla, from the family of 'old' local varieties, with incredible organoleptic and nutritional qualities, an intense aroma and better digestibility thanks to a 'weak' gluten. 36 hours of leavening, then baking, blast chilling at -18°, which preserves the bread's natural characteristics, and regeneration. This technique allows bread to reach everyone's homes, an important step towards an increasingly democratic concept of widespread quality and access to good products at sustainable prices by as many people as possible.