Bread
The distinctive foundation of a gourmet panino.
BIGA, TIME AND BAKING COMPLETE THE EXCELLENCE.
Biga is made by combining water, flour and a very small amount of yeast, then leaving the mixture to mature for 24 to 48 hours. Type 00 flour is at the heart of this patient process: after mixing, the dough is left to rise for at least another 6–8 hours. The bread reaches our restaurants before it is fully baked, so the final stage of baking happens on the grill, allowing us to serve it crisp and fragrant, as if freshly baked. It is a simple, almost everyday gesture that turns the bread into the panino's first true ingredient—and its unmistakable signature.
THE GRILL UNLEASHES AROMA AND CRUNCH.
The long maturation process allows the bread to develop aroma and structure using less yeast, resulting in a lighter, more aromatic bite. On the grill, it becomes irresistibly crisp and the perfect companion to cured meats, cheeses, vegetables and sauces. Because in a gourmet panino, bread is more than just a backdrop: it interacts with every ingredient and enhances its character, bite after bite.
(*) Frozen product at origin.
TRY THEM IN OUR RESTAURANTS.
