AS MADE AT HOME

THE MAIN INGREDIENT IS OUR PASSION

Flour, water, salt and brewer’s yeast, to which we add the passion for our work and the commitment to preserve the unique flavor of our pane fressa. Simplicity mixed with the quality of raw materials are the secrets of our production.

We use stone ground flour in our mill, discarding only husk and bran, to keep the characteristics of the upper Campidano wheat intact, preferring it to industrially refined flours.

The dough is worked until it becomes smooth and elastic, a fundamental characteristic in the cooking process so that it can swell during the first of two cookings. It is cut and divided into two parts and then it is put back in the oven for toasting which gives the thin pastry its typical crunchiness preserving its food properties for a long time.