Radical Agricultural Bread
For us, bread is
not simply a food commodity.
We care about its agricultural, its agricultural,
economic,
social sustainability.
For us, bread is
not simply a food commodity.
We care about its agricultural, its agricultural,
economic,
social sustainability.
Our breads
We use only sourdough and stone-ground whole organic flours
A 2kg loaf of bread
is equivalent to the grain produced by a 9 m² sod
n 2018, we produced 46,000Kg of supply chain bread
with organic flours from virtuous farms, including our own in Abruzzo
thus saving 230,000 m² of land
that means more or less the equivalent of 23 soccer fields
35%
of the bread we bake is processed with flour from grains grown on our farm in Nocciano, in Abruzzo Region. We are a bakery grain fields!
This year we harvested Monococco, Solina, Saragolla and Miscuglio evolutivo, all from organic farming.
Flour
of territorial grains, organic and
stone-ground
Water
Bread:
Sourdough
Sourdough is a living organism, a yeast that brings the values of biodiversity into the loaf and allows for long shelf life.
Salt
whole grain and sea salt
Bread:
Flour
of territorial grains, organic and
stone-ground
Water
Sourdough
Sourdough is a living organism, a yeast that brings the values of biodiversity into the loaf and allows for long shelf life.
Salt
whole grain and sea salt
Frequently asked questions:
We bake large loaves to better maintain the bread's internal moisture and give it a longer life. This is only possible by baking with sourdough.
Choosing stone milling ensures a full-body intact flour, sifted only later to remove the outer, less digestible cruscal parts. These flours keep all the nutrients of the grain intact.
Sourdough is a living organism, a yeast that brings the values of biodiversity into the loaf, which allows for long shelf life and greater digestibility.
Gluten is not a molecule found in wheat, but is formed when flour comes into contact with water and energy (the dough): then glutenin and gliadin, two proteins in wheat, produce gluten. There are grains that have these proteins to a lesser extent than others, and therefore develop a less tenacious gluten, among them the territorial grains we grow. There are also processing conditions that allow the strength of gluten to be attenuated, such as the PH of the dough, in which case it is the sourdough that helps. The body recognizes gluten as an allergen only when its tenacity is excessive; sourdough, the use of gentle grain flours, and careful processing ensure that this does not happen.
We commonly speak of ancient grains referring to species that have evolved over millennia of cereal farming, adapted to different human, cultural and environmental conditions, whereas it would be more correct to circumscribe the definition to the progenitors of wheat. The grains we predominantly grow and process are local varieties of soft and hard wheat, minor grains such as rye, and cereal mixtures.
Mixture is an agronomic practice of sowing different varieties of seeds of the same species in a field in order to obtain, over the years, a diverse, dynamic grain population capable of adapting to even sudden changes in the environment.
Do you have a restaurant or business?
And do you want our bread?
No more bread thrown away, no more waste!
