Creating a good bread is not a simple thing, it requires knowledge of the raw materials, the mixing techniques, the leavening and maturation times, but above all it requires passion. Their doughs start from afar, from the selection of quality ingredients, they always try to use only the coarsest flours because they offer a greater supply of mineral salts and are richer in taste. They allow you to use less salt inside the dough, increase hydration and lengthen the leavening and maturation times, giving their products greater digestibility. The taste of their bread does not derive from the addition of flavor enhancers, but from a precise choice to use only organic salt from the Paceco salt pans, in Sicily, from the use of high quality flours and from the processing with biga and mother yeast .