Ours is a story of Italian bakers that began in 1967 with father Giovanni and mother Maria, who decided to become devotees of Mother Yeast.

 

We, Angelo and Enza, grew up in the family "Forno", where we learned to know and work with flour and where our passion and desire to continue our parents' work was nurtured. So, over time, we have added the production of biscuits, pastries and leavened products to the production of bread.

 

With Mattia, the innovator of the family, we are now in the third generation and his mission is to seek continuous improvements in production and recipes that keep intact our tradition and our deep connection with the territory of Molise, bringing our products to a unique level of excellence.

 

In 2001 our company, in the heart of Molise, underwent a deep logistical and operational restructuring that has significantly increased the level of efficiency of the work areas, optimising energy while respecting the environment and increasing the quality and goodness of the products with more dedicated production laboratories.

 

We produce our Colomba according to the Colomba specifications and pay particular attention to the choice of top quality raw materials, as short supply chain as possible:

The leavened log, of course, last year celebrated its 50th anniversary with us;

Navel orange peel, Diamond citron, Amalfi Coast lemons, native "carbone" pears, apricots, etc., are candied in the Italian style directly by us in the company;

Honey from the nearby Abruzzo National Park, with which we border;

Fresh egg yolks from Molise's land-based farms;

Butter, top of the range from leading Belgian companies;

Apart from the dough, all the rest of the production is totally manual: breaking, kneading and packaging.