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 Long French loaf from the old french recipe for baguette, 330 gr |
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 Long French loaf small Francese; 200 gr |
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 Homemade long loaf traditional bread from Ancona ; with a special shape, 200 gr or 400 gr |
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 Homemade FILONCINO bread with hard dough hand-cut, 200 gr or 400 gr |
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 Homemade Treccia traditional bread from the Marche region, hand-woven, 400 gr |
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 Long loaf made with the same dough of the homemade filoncino, but softer because it’s steam cooked, 400 gr |
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made with semolina flour, and its fragrance it’s longer because it’s made with natural powder. It’s perfect for bruschetta and crostini ; 500gr or 1000 gr or 2000 gr. |
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 it’s made reprocessing the original polesana recipe, 350 gr or 400 gr |
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 made with wholewheat flour, without salt ; it has a longer fragrance; 400 gr or 500 gr |
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