Giovanni Patarini
research and development of bakery products


Pizza at the plate, at the shovel and in baking tin, the versatility of the dough allows us to offer our customers every solution to satisfy their own tastes, even aesthetic ones.


Fluffy with regular honeycomb and crispy crust. Paste type pan brioches with medium hydration (50-55%) with leavening for 24 hours.

Baking in a baking oven in refractory bricks, fired after finishing with milk and egg.


Technical Partners