how we do it
Like any good bakery, it starts shortly after midnight.
The type of bread produced is obviously the Ligurian one, at the base of its preparation there are several factors that determine its good result.
The choice of fresh flours: those of the Molino S. Pietro a Vico di Lucca, which uses mixtures of precious wheat. The use of exclusively olive oil, that of the Aclova oil mill in Ortonovo.
The use of high-reliability ovens and last but not least, love for bread and for one of the oldest crafts of man.
