Care, respect, and protection of the vital characteristics of agricultural land, where it is important to preserve and develop the different varieties, are the first indispensable foundation for ideal bread-making
From September 29th to October 1st the town of Bressanone/Brixen will host the Bread and Strudel Market, dedicated to one of the foods that boast in South Tyrol a long, still alive
Yeast base, durum wheat flour, salt, and water. Prepared with natural local products for millennia. The bread of Matera can be defined as an archaeological product of Mediterranean alimentary tradition.