Panificio La Spianà

Paolo, the current baker and bakery manager, started putting his hands in bread as early as &' the age of fourteen during his summer vacation.
He became more and more passionate and since 1982 he began working permanently in the bakery.

The years go by and today Paolo offers his customers new ideas that are always highly appreciated.
In addition to the line dedicated to organic bread and bread made with sourdough with Petra flour, there are also a series of special traditional breads.

Finally, in addition to the various types of bread, there are also white and whole wheat breadsticks with Maldon salt and sesame seeds, chips and much more.
All organic products are certified, obtained from raw materials without l&' use of products harmful to health and highly appreciated and enjoyed even abroad