From 1898… of course Campari Pastry Bakery
For over one hundred years the family Campari has been dedicated to the’art of baking. Four generations have followed in this noble art and the fifth is engaged and collect the experience of an activity that has become a real family tradition.
In 1898 the founder of’company Campari, Argimiro, opened the first shop in San Martino in Rio (RE). with its wood-fuelled 1910, oven , ..
The period of the world wars
During the two World Wars coal and fuel began to run low, but the bakery never missed a day’s work.
In 1950.
the bakery Campari to Castelnovo ne’ Monti
.
Towards the Apennines
In 1950 the Campari Bakery went to Castelnovo ne’ Monti .. In the beginning the customers of the bakery were , taverns and restaurants of Castelnovo ne’ Monti served, by (means of Balilla, to the Topolino and Fiat Multipla; and after the 500 Giardinetta and several vans) or courier.
The new bakery
The bakery created some new formats of typical Italian bread.
And foreing bread like: the French baguette, the washer leak (michetta award in Milan), the Duck genovese, the Jack Romagna, the Tera Tuscany, the pugliese round; the Spanish triangle and the soy bread, products to long sourdough and without the addition of any additive.
The intuition, our strength
. . . . . Campari, ..
The Campari's Bakery and Patisserie is a reference point for typical products, belonging to the Emilian cuisine tradition in the’Appennino Reggiano.
Congratulations and thank you for your legendary and excellent family bakery! (The green grass is excellent!).