The production of high quality bakery products with respect of the environment passes through the use of strictly local raw materials, such as re-milled durum wheat semolina, extra-virgin olive oil, water, yeast starter and salt. Thanks to the continuous rotation of the product, the leavening times of 5/6 hours are respected and some activities such as the dough hand-stretching are carried out by master pizza makers.
Three tunnel ovens, two employees for the pre-cooking (40 seconds) of the pizza bases and one for the complete baking (8 minutes) of the pucce. In a fourth 4-space static oven the focaccias are baked for 25 minutes in their many variations. The products are packaged in MAP and are distributed outside fridges.