36 hours of sourdough

The distinctive trademark of Fiasconaro’s bakery is the sourdough, a very long process of fermentation that lasts 36 hours.

The sourdough originates from the “madre”, a fermented batter-like dough to which are added, progressively, water and flour.

It’s a process that, as always, is renewed remaining the same and with the same rhythm, and that, to happen, requires abilities, care and above all the rejection of the use of chemical additives and preservatives, ensuring, at the same time, the product, a surprisingly long life.

The dough through this absolutely natural process provides unique and not be matched qualitative characteristics as lightness and fragrance.

  • Homemade process
  • Genuine and careful selection of raw materials
  • Reliability and high quality of products
  • Very great choice of products
  • Packaging customizations
  • Service perfomance
  • Respect of delivery times
  • Made in Italy exportation

This is Fiasconaro

A modern and continuously expanding company, that earns an high position in the area, establishing itself to the national and international market.

  • Production Process: Easter

  • Production Process: All Year