Our history
The history of “Regina Bakery” is one of passion, a common dream of one family. Since 1962, our daily life has been all about flour, dough, heat, aroma and incredible flavors. Moreover, the secret of our work ethic is in the continual alternation between tradition and innovation. For more than sixty years this, combined with a true sense of craft (the way things were once done) and the most advanced studies about sourdough development and modern techniques really says everything there is to know about us.
Our method
With the use of production techniques handed down from father to son, our aim is to respect the environment, use only biological methods and the best italian raw materials. We don’t just have a method, we have a real philosophy
The ingredients of success
“Pure Gold (Oro puro)” is a top quality flour made from 100% italian wheat at the Molino sul Clitunno (Clitunno Mill). The mill was born with the ideal of using prime materials from the Italian region of Emilia Romagna. The mill has since developed many different types of product to suit many different types of yeast proving techniques. The flour is made exclusively from a selection of certified wheat varieties from this region, with superior organoleptic properties, it is a semi-worked flour that holds well with new consumer trends: genuine products, good for consumers.
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Pagani – Via A. De Gasperi
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