Paolo Morbioli. A life dedicated to "good" bread

Sympathy... the yeast of life.
Anyone who knows Paolo knows he is phlegmatic, calm, and pleasantly good-natured... yet he loves speed, roaring engines, Gilles Villeneuve’s Ferrari, and his road bike. Paolo shares this passion with lifelong friends and does so with great enthusiasm, just as he does with everything else in his life. You might spot him in the streets of downtown Verona, wearing shorts and a t-shirt, whether it's hot or cold. Paolo supplies the most beautiful hotels and restaurants in the historic center and personally delivers the goods because meeting the customer is always a great chance for a chat. Making bread is an art, and he is aware of it.

Uncle Guglielmo. The Bakers' Baker
Since he was a boy, Paolo frequented the flour-covered spaces of his uncle Guglielmo’s bakery, located near the train station since the post-war period. A fatal attraction led him to spend much of his free time learning the art of leavening and bread-making. It was 1979, and at just 13 years old, Paolo became an apprentice at the bakery, where he quickly stood out for his precision and desire to learn everything possible about that world. He loves the roar of engines but also the crackling of fresh bread crust just out of the oven. In 1982, he decided to become a full-time baker, and in 1992, he took over his uncle's business. The bakery is in a spot well-frequented by the people of Verona.

At La Spianà, the Yellow and Blue Heart of Verona
An ancient place, always called La Spianà due to its flat terrain. Today it’s the yellow and blue sports kingdom thanks to the Bentegodi Stadium and the sports arena. His small shop is very popular and fills the neighborhood with the delightful aroma of bread crust. Paolo is an innovator and experimenter, always attentive to product quality. For him, it’s not just important that his bread tastes good... it’s always been crucial that it is nutritious and healthy.

Bio. A Life Choice
In 1997, he decided to certify his entire production as organic. A crucial step that made him one of the first in Verona. He doesn't just make bread but has also ventured into producing dry snacks, breadsticks, flatbreads, crostini, crackers, etc. He also started researching ingredients that could effectively integrate into the dough, delivering highly pleasant results after baking. He has achieved great success with typical Veronese leavened desserts, such as pandoro, nadalin, colomba, and the more Milanese panettone.

S&M in the Spotlight
Saying that Paolo has always hit the mark in his career might make you laugh... indeed, after engines, his burning sports passion is target shooting, and it seems he never misses. His desire to experiment led him to enthusiastically accept a collaboration with Spaghetti & Mandolino, for which he decided to offer a series of delicious, entirely handmade dry products. First, he passed them through what he humorously calls his jury. A group of friends (more or less gourmet) whom he occasionally involves to taste products and give him the green light. In short, an eccentric and incredibly friendly character, made even more charming when he talks to you, covered in flour from head to toe.

S&M