In addition to the strong taste and particular, Italobread is known for its “naturalness”, flour that compose it are all certified organic by regulatory bodies.

Italobread when properly produced manages to keep its freshness even after 24 hours of baking and Beyond, thanks to considerable presence of flour “type 2”, stone ground, from ancient grain grown in the region of the Central Apennines.

Excellent whith lunch or dinner, digestible, salted just right to accompany sausages and hams, ideal for “Bruschetta” and “bread with tomatoes”

It’s wonderful rediscovering with him the snacks we prepared our Italian Grandparents…..

Do you like it?