Paolo Morbioli. A life dedicated to "good" bread.

Those who know Paolo know that he is a phlegmatic, peaceful, and charmingly kind person… yet he loves speed, roaring engines, Gilles Villeneuve's Ferrari, and his street bike. Paolo shares this passion with lifelong friends and does so with great enthusiasm, as he does in everything he does. You might see him on the streets of downtown Verona in shorts and a t-shirt, in both hot and cold weather. Paolo supplies the finest Hotels and Restaurants in the historic center and he goes there in person, because meeting the customer is always a wonderful opportunity for a chat. Making bread is an art, and he is aware of it.

 

Since he was a boy, he has frequented the flour-dusted premises of Uncle Guglielmo's bakery, which has been located near the Railway Station since the post-war period. A fatal attraction that has led him to spend much of his free time learning the art of fermentation and baking. It’s 1979 and at only 13 years old, Paolo becomes an apprentice baker, and from there he stands out for his precision and desire to learn as much as possible from that world. He loves the roar of engines but also the crackling of the crust of freshly baked bread. In 1982 he decides to become a full-time baker and in 1992 he takes over his uncle's business. The bakery is located in a very popular area among the Veronese.

 

An ancient place that has always been called La Spianà, precisely for its morphological conformation of the land. Today it is the yellow and blue sports kingdom due to the presence of the Bentegodi Stadium and the Palazzetto dello Sport. His small shop is very frequented and radiates a delightful smell of bread crust throughout the neighborhood. Paolo is an innovator and experimenter attentive to the quality of the product. It is not only important that his bread is good… for him, from the very beginning, it has been important that it is nutritious and healthy.

 

In 1997 he thus decided to certify all organic production. A fundamental step that places him among the first in Verona. He does not only produce bread but also starts a journey in the production of dry snacks, breadsticks, schiacciate, crostini, crocche, etc.… He also begins a search for ingredients that can integrate effectively with the dough, offering, after cooking, results of great pleasure. Excellent performances are also noted in typical Veronese leavened sweets such as pandoro, nadalin, colomba, and the more Milanese panettone.

 

To say that he is a person who has always hit the mark in his working career could also be amusing… in fact, after engines, his burning sporting passion is directed towards target shooting, and it seems he doesn’t miss a shot. His eagerness to experiment has led him to enthusiastically accept the collaboration with Spaghetti & Mandolino for which he has decided to propose a series of very tasty dry products, all handmade. First of all, he has them reviewed by his jury, as he humorously defines it. A group of friends (more or less gourmet) whom he occasionally involves to taste products and give him the go-ahead. In short, an eccentric and very charming character who becomes even more so when he talks to you, dusted in flour from head to toe.