The art of time

  • 2 Years

    Almost two years of trials and adjustments until we perfected our recipe

  • 40-60 Days

    40-60 days of natural maturation of the yeast

  • 3 Days

    Three days of rest for the «sacred», naturally matured sourdough, what the Italians call «Mother Yeast»

  • 4 Hours

    During these three days, checking the dough every four hours, day and night

  • 3 Months

    Available for only three months (October-December)

Offer the gift of unforgettable taste

This Christmas, offer a collectible item of pastry art that introduces a new, powerful rule of taste and tradition.


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