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.
The top product is Pane all Acqua® (water-based bread), stone baked, without salt and fats, also produced with spelt flour and khorasan Kamut®. Another best seller is Bassini Roman Flat Bread, prepared using a baker’s peel according to the traditional recipe, with its unique unmistakeable flavour.
But the product range is extensive and includes various types of breads, flat breads, pizzas, snacks and pastry products.
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...
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...
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...
True innovation is the respect for traditions.
In our factories we enhance the production processes of artisan bakery and interpret with passion the ancient recipes...