We only use Italian eggs from outdoor farms, where the hens are left free to scratch around in a space dedicated only to them.
We work only with 100% Italian flours.
We collaborate with local mills with which we select various types of grains.
The candied fruit we use to enrich our leavened products are the result of a completely artisanal process.
the manufacturing process lasts from 14 to 35 days depending on the variety of fruit used.
The butter used by our pstry chefs comes from Belgium and is obtained by centrifuge.
It is a very pure product made with freshly milked milk, with low centrifugation temperatures and avoiding any fermentation process that would compromise some organoleptic characteristics of the butter.