Unique whole grain organic bread made from wheat flour from ancient Italian varieties and sourdough starter
After years of research and study into sustainable and healthy bread, we have created pane di montagna in collaboration with Roman master baker Fabrizio Franco.
This is a new generation of bread, where the main protagonist is the soil in which the grain grows and draws its nutrients. Soil that is cared for by people according to ancient principles and is not contaminated with artificial fertilizers. Healthy bread without preservatives or chemical additives, with a distinctive aroma and taste, easily digestible, rich in fiber and minerals.
WHAT MAKES IT SO SPECIAL?
- We bake this organic wholemeal bread from more than five original old Italian wheat varieties (such as Rebelde and Fiorello), which were organically grown in the mountains at an altitude of 600 to 800 meters above sea level in the clean countryside of northern Italy's Piedmont region. Bread made from this flour is unusually aromatic and very rich in nutrients and minerals. Unmodified ancient grain varieties have up to three times lower yields than commonly grown industrial grains.
- We select grain from suppliers who grow and mill it themselves, which guarantees us a short and transparent supply chain.
- The grain was slowly and gently ground in a stone mill, and the bran left over after grinding was left to ferment and serves as a natural sourdough starter. The use of fermented bran increases the bioavailability of the minerals it contains.
- We allow the dough to rise slowly and for a long time at room temperature, without temperature shocks.
- The entire production process is done by hand.
Pane di montagna is available fresh every day at the Italians stores and online.