We went to seek advice from the best bakers, to make our flatbread epic …


The Barese needs little introduction. As a substitute for such or dinner, tasty bite for adults or snack for children, it accompanies the life of Apulians both at work and on holiday. It is stuffed with black olives and tomatoes previously sautéed in extra virgin olive oil.

Aria di Forno

“Light” version of the traditional focaccia barese, you can eat the Aria di Forno simple or stuffed with the unfailing mortadella. Cut into pieces, it is ideal for aperitifs, weddings or birthdays.


The focaccia Martinese is based on fresh spring onions simmered with a drizze of olive oil. In ancient times it was a traditional disse of Lent, when families went to the countryside to crack the “Pignatta”, a container of clay with an oval edge full of dried fruit.

Valle d’Itria

The focaccia Valle d’Itria is stuffed with boiler ham and mozzarella. It is dedicated to clients who do not want to experience new tastes but prefer the classic of the classic.

Aria di Forno14(1)A
Valle d’Itria1403(1)(2)(5)D

Allergens: (1) Cereals containing gluten; (2) Milk and products thereof (including lactose); (3) Celery; (4) Nuts (namely almonds); (5) Eggs; (6) Soy (traces); (7) Sesam (traces)

Diet: (A) Vegan; (B) Lacto-vegetarian; (C) Lacto-ovo-vegetarian; (D) Cannot be referred to any dietary

Pcs per Carton: 6 (Barese and Aria di Forno); 5 (Martinese and Valle d’Itria)
Carton size (mm): 350*350*180

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