PRODUCTS INGREDIENTS PROCESSING STORES CONTACTS IT EN Craftsmanship Our company, initially born as a small village bakery, has been operating since 2001 in the Orsago plant in the province of Treviso. From father Remo's bakery that baked bread, breadsticks and sweets every day, we gradually and without compromising the artisan spirit, to the exclusive creation and production of crunchy and crunchy loaves , unique products that can be enjoyed at any time of the day. What we have never forgotten about our artisan origins are the careful selection of raw materials and the classic processing methods of the art of baking, such as the use of long leavening (the so-called "biga") and totally manual processing. of the dough . Our production stands out for the high quality of the selected raw materials and the continuous research towards a bakery that respects tradition but also for a modern diet aimed at daily well-being. Long leavening the secret of lightness Patiently, as per tradition, our doughs are left to rest for at least 24 hours. This slow maturation allows the pasta to develop unique characteristics in the structure and lightness of the finished product. Manual processing to guarantee the fragrance La lavorazione degli impasti e la tiratura avvengono manualmente. I nostri panetti sono tirati a mano, uno ad uno, senza l’ausilio macchine. L’impasto subisce il minore stress possibile da queste lavorazioni, per un risultato inconfondibile nelle forme e nella fragranza dei nostri prodotti. LEGGI ANCHE GLI INGREDIENTI Copyright © 2016 Forno Da Re S.r.l. All rights reserved Via Bocche di Sotto, 12 - 31010 Z.I. Orsago (TV) ITALY P.I. 03601530268 Cap. Soc. n.d. Tel. +39-0438-990790 Fax +39-0438-994343 Condizioni d'uso | Cookies | Privacy | Informativa ai Clienti finali | Informativa Privacy Cliente/Fornitore | Credits USE OF COOKIES . This site does NOT use any profiling cookies. Instead, third-party cookies are used linked to the presence of SOCIAL PLUGINS By continuing to browse without changing your browser settings, you agree to receive all cookies. For more information or to change your consent to the use of cookies click here: EXTENDED INFORMATION. I ACCEPT