FORNO CALZOLARI

Forno Calzolari was born in the heart of Monghidoro, on the Tuscan-Emilian Apennines, and now it has extended with branches activity in the centre of Bologna. Much of their fresh bread is made with organic flour of Grani Alti, which grows in local Apennines fields. This particular kind of flour is grinded with stone like they used to do in the past, as you can taste in its genuine and authentic flavour. Another key ingredient is Gino, the yeast used by Baker Matteo that gives its products a unique flavour. Today the products range from sweet to salty, maintaining their quality high.

Among the many products such as Christmas panettone, Carnival zeppole and Easter colomba, stand out throughout the year their crunchy homemade biscuits, produced with different types of flour such as the ones made with spelt or chestnuts. Let yourself be inspired by the Bakery showcase, it's always a pleasure!