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Brioche
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., .. The main ingredients are flour, the eggs, the butter, the yeast and the filling. For filling most creams used are the jam, the custard and chocolate cream. The term brioche is used in the regions of Italy…
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Sourdough Bread
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Our bakery produces its bread from Bismantova with stone-ground organic flour and sourdough. Flour, water, yeast and salt ... That’s all! We continue to follow the age-old traditional method using natural rising agents rather than brewer’s yeast which is commonly used today. , ., Rediscovering the flavours of the past. The bread of different types is made in many shapes and sizes: small-rolls, rolls and loaves. It is excellent with Italian cold meats, cheese… with everything! . .: ., ., Fresh longer the natural yeast, ., ., ., It is a mixture of flour and water acidified by…
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Traditional bread
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Campari bakery produces its Artisan Bread in various types and for each in size mignon, sandwiches and loaf. Common bread Tuscan bread torinese bread Piuma bread bread dunes bread turtle baguette French wholemeal bread with soy bread cereal bread craftsman, great paired with Italian cold cuts, mortadella…
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Pizza and Focaccia Bread
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The best types of pizza and artisanal focaccia of the Campari bakery La Pizza is a salty gastronomic product typical of Neapolitan cuisine. Today it is the best known in Italian gastronomy. Has a planetary success., In addition to the quality of ingredients, is the proper ripeness and rising. Campari bakery prepares pizzas and…
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Wholemeal Biscuits 1898
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Full Craft Biscuits Bakery Bakery The Craft Biscuits with wholemeal flour, raw material of nature and Italian confectionery tradition.