At least 24 hours of leavening
Artisanal processing
What we have never forgotten about our artisanal origins is the careful selection of raw materials and the classic methods of the art of baking, such as the use of long leavening (the so-called “biga”) and the entirely manual processing of the dough.
Patiently, as tradition dictates, our doughs are left to rest for at least 24 hours. This slow maturation allows the dough to develop unique characteristics, ensuring an excellent structure and extraordinary lightness in the finished product.
Daily well-being
In line with modern consumption needs
The processing of the dough and the stretching are done strictly by hand. Our breadsticks are cared for one by one, without the aid of machines: in this way, the dough undergoes the least possible stress, guaranteeing an unmistakable result in shape and fragrance.
We work every day with the goal of offering a product that respects tradition, but is at the same time in line with modern consumption needs and a diet oriented towards daily well-being.
Sustainability and Environmental Impact
The value of materials and energy
Forno Da Re has always been attentive to environmental protection. Our commitment translates into the choice of packaging materials that guarantee maximum paper recyclability and the use of electricity coming exclusively from renewable sources.
Since 2023, we have taken a further step forward by installing a 140 kW photovoltaic system, which allows us to be almost entirely energy-independent. Our next goal will be to expand its power and equip ourselves with a storage system, so as to make the most of its potential.