Pan Di Montagna - We products Bread, Focaccia and tartes.

BREAD BAKED ON CESTNUT LEAVES

It's our pride and joy! This bread is a local product of the Ligurian Apennines that in ancient times used to be baked in the famous pig iron oven called "Testo" and today is made following its original recipe: dough with spring water of the Mount Penna, flour type "00" and wholemeal flour ground with a stone mill in order to intensify the flavour and the wheat quality giving it a mountain like fragrance.

It is baked on chestnut leaves in low temperature in order to preserve the saccharomycetes so important for our intestine. This bread with its wholesome taste goes well with cheese and various kinds of cold meats and salami and keeps for at least three days.

APULIAN BREAD

RYE-BREAD

PANE PUGLIESE

Made with hard wheat flour, this bread is appreciated especially by those who love definite tastes.It is perfect for the "Bruschette".

PANE BAVARESE

The original rye-bread with its characteristic and slightly acid flavour. Its high contents of potassium makes it precious for our liver.

SOYBEAN

BAGUETTE

PAN SOYA

The Soybean is a legume whose consumption is increasing more and more. Savoury bread with unquestionable dietetic qualities, the soybean is a precious alternative source of proteins of which it is particularly rich together with the amino acids so important for our nutrition..

VERA BAGUETTE

Here is the baguette! It is the most famous bread in the world, made following the traditional French recipe.