Breadfruit

L'Alberto del Pane is located in Cuneo, in via Savona 81, and specializes in the preparation of sourdough bread, leavening slow. Albero del bread uses only Cervia whole salt, mountain water, mother yeast and mainly organic stone-ground flours, such as type 2 and type 1, shop nearby.

Pizza and focaccia are also produced with slow leavening: pizza can be enjoyed for lunch and in the evening in the same place where the bread is produced.< /p>

Slow leavening gives products made from Albero del Pane unique aromas and a long shelf life, up to 6 days, such as the Pane Montanaro that you find here. To obtain this quality, Albero del Pane decided to knead the bread using only slow rotation mixers and the turning takes place exclusively by hand.