In this article we would like to recount you a chapter of this “family history” through the story of the recipe for Ciabatta Bread.
Blog
“Terra e Acqua”, a pizza whose every ingredient reflects the region it comes from, made by Filippo Venturi with our GustoFibra N°4 and S10 flour.
In the Legàmi bakery, Chiara works on one of the great classics of Viennese pastry: Pain au Chocolat.
Our tips for both professionals who want to improve their recipes and enthusiasts who aim to create a top-quality Easter Colomba in their kitchen at home.
This recipe was created by Emanuele Mucchi from Dal Furnar, using our GranEssere GustoFibra N°4 flour.
This recipe was created by Danilo D’Alete from Bernardo at Ca’ Bernarda, using Mulino Padano type “00” Casereccia flour.
