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How to use our products in the kitchen: Parmigiano croutons and cured meats
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You want to prepare an aperitif that perfumes of home and tradition? With the croutons with Parmigiano Reggiano and cold cuts made with our bread, bring the best of our territory to the table in a few minutes. The key to success is the simplicity and quality of the ingredients. The essential ingredients of natural leavening bread:…
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Erbazzone della Bismantova
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Typical herbazzone of the Reggio Emilia Apennines The typical herbazzone of the Tuscan-Emilian Apennines National Park, it is a kind of savoury pie with a filling made mainly from spinach, chard and parmesan cheese. ’ It varies slightly in our mountain region, the filling consisting mainly of only spinach, with. the “another” it is only covered on the surface by a brush stroke…
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BISMANTOVA POTATO PIE
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Traditional savory potato pie from the Reggio Emilia Apennines. The Potato Pie from “another” It is a typical recipe of the Apennine cuisine. It is made of few, simple ingredients, but at the same time is very tasty . The pastry case contains a filling whose main ingredients are mashed potato and parmesan cheese.. See nutritional Declarations, allergens and Shelf Life
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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…