Bread

Bread-making is the beating heart of our business and so there is naturally a wide assortment of bread suited to everyone, even those with intolerances or who want to adopt a healthier lifestyle.

We use a traditional bread-making method with 18 hours of pre-fermentation and careful selection of the flours.

We create a wide variety of breads made with home-made mother yeast, naturally without brewer’s yeast.

We have separate bread-making lines for the production of organic bread made with stone-ground flours from ancient varieties such as: Kamut® Khorasan, Senatore Cappelli, Spelt, Rye, Timilia, Maiorca.

We also use a new flour with low glycemic impact: Intera® flour, with which we also make focaccia, pizzas and biscuits suitable also for hypocaloric diets.

Politeness, listening and transparency is our mission when we sell our products.

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Varieties

The natural pleasure of different types of bread: organic, with low glycemic index and traditional, including VeganOK varieties. All of the organic breads and those with low glycemic index have a mother yeast base.

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Low glycemic index
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Traditional
Organic Cappelli bread

Bread shaped by hand, with a soft and tasty crumb. Highly digestible.
Format: 300g round loaf
Ingredients: cappelli durum wheat flour *(39%), water, mother yeast* 20% (Cappelli durum wheat flour*, water), salt, barley malt*.
*from organic farming
Organic Timilia bread

Low gluten index, high protein bread. Made with Sicilian stone-ground Timilia whole-grain wheat flour.
Format: 300g long loaf and round loaf
Ingredients: Timilia whole-grain wheat flour* (50%), mother yeast*25% (Timilia whole-grain wheat flour*, water), water, salt, barley malt*.
*from organic farming
Organic Maiorca bread

Made with stone-ground Maiorca whole-grain wheat flour grown in Aspromonte.
Format: 350g long loaf and round loaf
Ingredients: Maiorca wholegrain soft-wheat flour* (50%), mother yeast*25% (Maiorca wholegrain soft-wheat flour*, water), water, salt, barley malt*.
*from organic farming
Organic Kamut® bread

Ideal as a source of energy for children, the elderly and athletes.
Format: 300g long loaf and small ciabatta
Ingredients: Kamut® Khorasan wheat flour* (48%), mother yeast*16% (Kamut® Khorasan wheat flour*, water), water, salt, barley malt*.
*from organic farming
Organic spelt and Kamut® bread

Type “0” spelt flour and Kamut® mother yeast bread. Suitable for special diets that include the consumption of non-wholegrain spelt.
Format: 80g small scored rolls
Ingredients: Spelt flour* (44%), mother yeast*22% (Kamut® Khorasan wheat flour*, water), water, salt, barley malt*
Intera® flour bread

Bread made with Intera® flour, with low glycemic index, mother yeast, suitable for hypoglycemia diets.
Format: 80g ciabatta and doughnut; 500g square loaf
Ingredients: “0” type soft-wheat flour (Intera®), water, mother yeast (Intera® flour, water), salt.
Salt-free bread with Intera® flour

Salt-free bread made with Intera® flour, with low glycemic index, mother yeast, suitable for hypoglycemia and controlled sodium diets.
Format : 80g ciabatta; 500g square loaf
Ingredients: “0” type soft-wheat flour (Intera®), water, mother yeast (Intera® flour, water).
Rye bread

Bread made with wholegrain rye flour, suitable for hypoglycemia diets.
Format: 80g small rolls ; 500g square loaf
Ingredients: Wholegrain rye flour, water, mother yeast (wholegrain flour, water), brewer’s yeast, salt, natural yeast powder.
Multigrain bread

Bread made with spelt wholegrain flour with millet, linseed and sunflower seeds, ideal for aperitifs and buffets.
Format : 80g ciabatta; 20g small roll; 500g loaf. Available also with added walnuts or dried tomatoes.
Ingredients: Wheat flour, wholegrain spelt flour, seeds, vegetable oils and fats, sugar, wholegrain spelt sourdough, brewer’s yeast, salt.
Butter bread

Soft, brioche type bread, ideal for aperitifs and snacks.
Format: 20g roll, hamburger buns with sesame seeds, 80g oval rolls. Available with added olives, walnuts or dried tomatoes.
Ingredients: Type “0” and “00” soft-wheat flour, water, natural yeast powder, butter, sugar, brewer’s yeast, salt
Classic bread

Common bread with no added fat. Suitable for everyday consumption and for classic “toasted” sandwiches.
Format: 50g and 100g roll. Square loaf from 500g to 3kg. Available in three versions: crispy, soft and baguette.
Ingredients: Type “0” and “00” soft-wheat flour, water, brewer's yeast, salt, natural yeast powder.
Ciabatta

Bread with characteristic spongy crumb and no added fats.
Format : 80g ciabatta and 30 g soft small ciabatta
Ingredients: Type “0” and “00” soft-wheat flour, water, brewer's yeast, salt, natural yeast powder.
Durum wheat bread

Long-life “Pugliese” type bread. Crispy and dark crust with soft crumb. Ideal also for bruschetta and large canapé.
Format: 1.2kg round loaf and long loaf
Ingredients: Durum wheat ground semolina, whole durum wheat flour (timilia), water, natural yeast powder, salt, brewer’s yeast
Durum Cuddura

Bran bread typical of the city of Reggio Calabria and generally eaten during the Christmas period.
The word “cuddura” comes from the ancient Greek κολλύρα (kollura) meaning ”crown”, indicating the shape. Excellent Calabrian speciality typical of the Christmas period.
Format: 1kg, 1.5Kg and 2Kg
Calabrian speciality - small corn pizzas

Typical of the month of November.
Format: 10cm diameter round loaf with a compact consistency, yellow colour typical of corn, excellent with a “curcuri” (pork scratchings) filling.

Question & Answer

FAQ

We will try to answer the questions that our customers often ask us. Please don’t hesitate to contact us if you have any other questions.

Yes, but only the packaged products and breadsticks.You can find the fresh bread and the fresh and savoury confectionery only at our shop in Reggio Calabria.

We supply corner shops, supermarkets and stores. But also restaurants and B&Bs that want to offer their guests a healthy, high quality breakfast. Ask for our catalogue and contact us for the special price list for retailers.

We are stone’s throw from the old town centre of Reggio Calabria. In Via De Nava. Look us up in Google Maps.

Where we are

Our Contacts

  • Via Giuseppe de Nava, 33, Reggio Calabria, RC, Italia
  • +39 0965 28332
  • +39 366 23 01 657
  • info@panificiofrascati.com