Bread & Cake
The Sour Mother Dough is the yeast for excellence! the sour mother dough has been for millennia the rising spark of baking. Since the begin of the last century all the oven products were mixed with the natural yeast. Starting from the first '30, the baking process, first at industrial level, then also at handcraft level, used brewer's yeast.
Antico Panificio Giuliani's Panettone is made with flour, a special blend of yeast, butter, sugar, fresh eggs and sultanas. In the tradition of an artisan confectioner, some special ingredients are added by Luigi.
According to some, the origins of this recipe derive from Austria. The so called "Bread of Vienna" was most likely derived from the French brioche.
Antico Panficio Giuliani's Colomba is made with flour, a special blend of yeast, butter, sugar, fresh eggs and candied fruits. In the tradition of an artisan confectioner, some special ingredients are added by Luigi.
A perfect breakfast biscuit spread with butter and jam or honey! The wheat meat rusk variety contains all the nourishing and fiber qualities of wheat.