The polenta Molino di Ferro is the only one ready in less than a minute, thanks to the special precoating process.

Pane Casareccio Napoletano crafted and baked wood oven

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The Panpizza is produced with extra virgin olive oil that also gives taste and lightness to quite high temperatures, it does not decompose and does not give rise to harmful substances for the body, as other oils do.

The cutters are baked bread in the oven which is baked a second time after being cut in half horizontally.

Polenta Casereccia Castello satisfies the different regional traditions by satisfying the most demanding palates with sensations and tastes typical of past times.

For all those who prefer a particularly light, fragrant product, but without renouncing taste, Loriana invented the Browser to the Extra Virgin Olive Oil.

Integral Pugliesi Taralli that stand out for the excellent friability because handcrafted according to traditional recipe.

The tarallini with friarielli, a solemnly Neapolitan proposal, which combines the simplicity of the tarallucci, the unmissable love for friarielli.

The polenta is an ancient dish of Italian origin based on corn flour.

The original Norwegian gallettes of DailyBread come from a delicious recipe, mainly prepared with spelt, flax and pumpkin seeds, enriched with bran and wholemeal flour.

The polenta Molino di Ferro is the only one ready in less than a minute, thanks to the special precoating process.

Pema 100% integral rye bread is produced without addition of preservatives and is also good toast.

The polenta is an ancient dish of Italian origin based on corn flour.

A wonderful confession of love: the Mini Baguette. The classic French miniature.

A protein rich bread, ideal for a post-workout snack.