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Pane della Bismantova
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The artisan bread that Campari Panificio prepares in its laboratory with selected ingredients and multi -year experience in the bakery sector. High quality bread for private individuals, Catering and food points of sale. Bread prepared with organic flours and natural leavening with mother yeast. Contact us for more information
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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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Breadsticks and dry focaccia
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Our breadsticks and delicious dry focaccia will keep for several weeks without losing any of their flavour and fragrance.