-
At EXPO bakers of the Appennino Reggiano
•
The CNA of the bakers of the Appennino Reggiano, After baking lessons in schools, got baking demonstration typical of our country at the world EXPO in Milan. The eight students from Reggio Emilia, come to Milan for the occasion, they have stabbed and trained different types of loaves under the eyes of the many spectators intrigued by so much…
-
Pane della Bismantova
•
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
-
Sourdough Bread
•
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…
-
Traditional bread
•
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…