The CNA of the bakers of the Appennino Reggiano, After baking lessons in schools, hanno dato dimostrazione della panificazione … [Read more...]
Pane della Bismantova
The artisan bread that Panificio Campari prepares in its laboratory with selected ingredients and many years of experience in the baking sector … [Read more...]
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. , ., today more common in … [Read more...]
Traditional bread
Campari bakery produces its Artisan Bread in various types and for each in size mignon, sandwiches and loaf. Pane Comune Pane … [Read more...]