Dettagli
We present Pane e Pace on our e-commerce platform: a brand where tradition meets authenticity, offering you the chance to experience the unique flavours of Matera's centuries-old bakery tradition.
For over three generations, Pane e Pace has been a cornerstone of the Matera community, a city where history and culture are deeply intertwined. Here, time seems to stand still, allowing traditions to be carefully preserved and at the same time modernised. Pane e Pace has mastered the art of bread-making, creating products that are not just food, but an expression of community identity.
Lucia Perrone, the heart and soul of Pane e Pace, continues this legacy by producing traditional bread and biscuits with a wood-fired oven. Each product is made with a deep sense of responsibility, selecting only the best raw materials to ensure that they are not only delicious but also healthy.
A New Tradition, Revamped and Updated
Pairs well with cheeses and cold cuts, aperitifs, wines, and beers; excellent as a snack
A classic of biscuit-making is reborn with a modern twist. The tarallino reinvents itself and debuts to the public in a new form, enhanced with innovative base ingredients, the result of cutting-edge research in food production. As dazzling as a Ferrari in pole position, it's ready to take us on a sensory journey like no other. The world of tarallucci will never be the same. May the future be with you. Raise your glasses!
Ingredienti: farina di grano, glutine di grano, semi di
girasole, semi di lino, farina integrale di grano, farina di avena, crusca di grano, granella di soia, farina di mais, sale,
farina di avena fermentata, farina di orzo maltato,
zucchero, olio di extravergine di oliva, semi di finocchietto selvatico di montagna e lievito naturale.
Conservazione: in luogo fresco e asciutto Caratteristiche: cottura
in forno a legna, fatto a mano.
Per ulteriori informazioni su spedizioni, imballaggio, personalizzazioni contattateci senza alcun impegno.
@: [email protected]
T: +39 335 18 10 844
W: +39 335 18 10 844