Forno

About the role

We produce bread entirely by hand, using long fermentation with natural sourdough starter. Our sourdough is one of the oldest leavening methods, created by fermenting a mixture of flour and water with airborne microorganisms. This process gives the bread a richer aroma and enhances its quality: it reduces phytic acid (which inhibits nutrient absorption), improves digestibility, and increases the bioavailability of minerals like magnesium, calcium, and iron. Natural fermentation also enriches the bread nutritionally, supporting a balanced diet and strengthening the immune system.

Our bread is baked in a wood-fired oven using timber from our own forests.

Product details

Shape and weight: The size of our loaves is important. The average weight after baking is never less than one kilogram; this ensures that the core (or "pulcino") retains enough live microorganisms to continue multiplying after baking, enriching the bread with vitamins and amino acids.

Storage: To keep the bread fresh for up to a week (or even ten days), store it in a cotton or paper bag, then wrap it in a food-grade plastic bag. After a few days, it’s excellent when toasted in the oven.

Where to find our bread

• Available at the Naturasì organic store in Novi Ligure (Via Nicola Pavese, 35).
• Sold through select buying groups in the region.
• Fresh bread available at our farm by reservation only.

For restaurants: We supply bread to restaurants in the Novi Ligure area. Weekly deliveries are also available in Genoa.

Contact

For more information, email us at agriturismo@cascinadegliulivi.it.