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OUR LEAVENED PRODUCTS
Flour, eggs, sugar and butter selected and carefully checked for the maximum safety and quality of the finished product but, above all, the ancient leavening process using the "mother" or starter dough.
WHAT IS THE "MOTHER" OR STARTER
The "mother" is a natural leaven which lives and changes continuously depending on the environmental conditions around it.
That's why, every day of the year, none excluded, the "mother" has to be nourished with flour and water and kept at the right conditions of temperature and humidity to maintain its organoleptic qualities.
This operation is called "refreshing the leaven" and requires particular skill by specialised patisserie chefs.
WHY USE NATURAL LEAVEN?
Currently very few companies in Italy and around the world continue this type of production: the great skill needed to look after and keep the "mother" intact and the slowness of the rising of the products, compared to leavens made from chemical or brewer's yeast have made many companies turn elsewhere.
We believe that the undoubted benefits in terms of quality, of the "mother", the taste, the softness of the product, and above all the improved digestibility are more important than anything else.
LENGTHY PROCESSES, GREATER COSTS BUT BETTER QUALITY
We always try to offer our customers the best quality possible and all our work is centred around this: from the choice of the best ingredients to leavening of over 16 hours.
Quality doesn't go with being in a hurry...
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