Parco Lombardo della Valle del Ticino

Bread obtained from natural leavening with sourdough made with our stone-milled flours with vital germ. It is shaped in small loaves of bread of about 250 grams each with a crunchy crust on the first day and a soft crust for the following 5 days.

• Production Techniques: in the food processing die, the bread-making wheat flours and hulled barley are leavened with sourdough; the obtained loaves of bread can be preserved for at least 6 days: it is enough to heat them in the oven for 10 minutes and they recover their fragrance.
• Packaging: loose or single loaves of bread in a micro-pierced bag.
• Production Season: all year round.