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

THE FIRM : the bread of traditions

It is a firm that aims exclusively for total quality production.It was founded in 1993 with the intent of offering a genuine product, which has its origins in the Emilian-Ligurian Apennines and can be savoured for its unique flavour, which recalls ancient emotions to the palate. "Pan di Montagna" (Loc. Prato Castagno 3. - Santa Maria del Taro - PR), through its name, wants to communicate to the consumer what it really is, that is a bread-making firm that wants to continue and develop the business of the local baker Mr Angelo Lusardi, known as "Lino", who has been producing bread both for his village and for the neighbouring town Chiavari for two generations.

Today, in Prato Castagno, a beautiful place situated 750 m. above sea level, bathed in the greenness of its chestnut woods, bread is prepared with the help of new technology, even if craftsmanship and manufacture still play a conclusive role. Actually, no machinery today is able to pick up chestnut leaves, dry them or spread them under the uncooked loaf so that they can transfer to it their unique fragrance and perfume.All this assures that the final product preserves the characteristics that has made it famous.The pride and joy of the bakery is the bread cooked on chestnut leaves, a local product of the Emilian-Ligurian Apennines that in ancient times used to be baked in pig iron ovens following with great care the original recipe: a mixture of flour type "0" and wholemeal flour ground in a stone mill, using water coming from the unpolluted stratum of Mount Penna; this round-shaped bread, weighing 1200 or 600 grams, needs patient leavening and slow baking.

Thanks to this process even the most distracted consumer can note the lightness and the preservation of its organoleptic characteristics for many days. Moreover, with the intent of evolving and developing a firm that more and more must meet the requests of numerous customers with so many different tastes, other than this type of bread, we can find other varieties which also maintain well definite features: soya-bean bread with its incontestable dietetic qualities; "Pan Polenta" for those who love strong flavours; The "Bavarese" type with its characteristic acid taste; the "Multicereali" and finally the "Vera Baguette" produced with specific French machinery, following the traditional recipe that has made it famous all over the world. With "Le torte di Pan di Montagna" the firm presents a series of sweets (jam tarts and sponge cakes) that preserve the same genuine features, following particular local recipes and using high quality ingredients without preservatives, in order to be honest with its own philosophy.

With the aid of raw materials, which can be found on the market and that are cultivated biologically, the firm has been able to realize another step ahead towards tradition. Infact from June it will be possible to see on your table biological bread, which blends together flour produced without the use of chemical fertilizers and pesticides and the unpolluted water of Mount Penna, returning back to this simple and important product its ancient flavours.