Innovation

We decided to set up an Internal Research and Development Committee in order to stay tuned to the latest consumer trends.

We want to offer our customers products that are always new and which interpret the latest trends in taste in an original way, creating products full of flavour without ever deviating from our production chain principles and our commitment to selecting healthy genuine ingredients.

New products are studied during the course of periodic meetings where research and trend analysis go hand in hand with the experimentation of original combinations and unique flavours.

  • A constant quest for quality and wellbeing

    Bassini 1963 has always given special attention to health and wellbeing, selecting raw materials from a controlled and certified production chain with long times for resting, processing and rising for better digestibility.
    Bigas left to ferment for 18-22 hours, sourdough starter and extra virgin olive oil are used...

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  • Our ORGANIC choice

    Khorasan KAMUT® wheat and ORGANIC spelt are the organic flours that we decided to use for some of our top products. This choice was made to satisfy the demand of consumers who are more attentive to the benefits of a healthy diet. The organic flours that we use come from lands cultivated...

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  • Certified quality

    We have obtained a series of certificates that guarantee the quality of our processes and products in the interests of our customers and in support of the excellence to which we are committed...

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Eventi
05 October 2019
Novità
24 January 2019
Eventi
19 January 2019
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