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FORNO SORELLE PALESE SNC

Italy

In 1984, three sisters got together to start the "Forno delle Sorelle Palese" at Potenza. Since then, the time-honoured tradition of Lucanie has been used to make bread and the typical Strazzata from naturally-fermented Durum wheat semolina, the traditional Tarallo aviglianese, Ficculi, Tarallucci al finochietto and Stozza. These are just some of the culinary delights made today applying the same hand-finished care as in olden times and paying particular attention to the choice of simple and matural ingredients.
PANIFICIO LE BONTA' TRECCHINESI SRL

Italy

For more than twenty years Le Bontà Trecchinesi bakery has been selling its products, and has built up an ever-growing loyal customer base over time. As the years have gone by, Le Bontà Trecchinesi bakery has diversified its production to not only offer bread but also carasau fresa flatbreads, tozzetti (hazelnut and aniseed twice-baked biscuits), white and traditional pizzas, panettoni, bread crumbing.

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