The bread is our tradition

In the twenties the founder Oliviero Simonazzi opened the bakery in the historic center of Castelnovo ne 'Monti.

Oven Pastry Simonazzi is the quality and genuineness of mountain bread

Oven Pastry Simonazzi is from the beginning the art of artisan bakery, sourdough, the choice of the best flour.

Bread for all tastes

The types of bread that Simonazzi oven produces are indeed many:

• Pane Cioppino tipico reggiano
  Soft wheat flour type 0, lard, brewer's yeast, sale, malted cereal flour.
• Feather bread
  Soft wheat flour type 0, lard, brewer's yeast, sale, malted cereal flour.
• Duna bread
  Soft wheat flour type 00 with oil and corn flour, for a crusty bread and tasty.
• Turtle bread
  Wheat flour with milk and olive-pomace oil, corn flour and oat.
• Quick bread
  Soft wheat flour type 0, lard, brewer's yeast, sale, malted cereal flour.
• Rondinella bread
  Soft wheat flour type 0, lard, brewer's yeast, sale, malted cereal flour.
• Leaf bread
  Soft wheat flour type 0, lard, brewer's yeast, sale, malted cereal flour.
• Integral bread
  wholemeal flour, natural and light.
• Moresco bread
  Soy flour, sesame, corn flour, a fragrant bread from a recipe Eastern, ideal for low-fat diets.
• Arabic bread
  Soft wheat flour type 0, water, yeast and salt, lightweight and excellent stuffed.
• Soy bread
  Soft wheat flour type 0, soy, recommended for the excellent dietary properties of soy.
• Ciabatta
  Soft wheat flour type 0, salt and water, a long rising bread.
• loaf Tuscany
  With reduced amounts of salt.
• loaf Pugliese
  with hard wheat flour in the tradition of Southern region and loaf with a hole with the same mixture of ciabatta bread.