The bread of the Apennines on our breakfast table

Another “must have” on the Italian breakfast table is bread! Lightly toasted and spread with butter and jam, with hazelnut cream or, for those with a sweet tooth, with a slice of ham or salami on top, the bread offers the perfect accompaniment for all tastes.

Let’s add that you can buy it in a typical oven of the Tuscan-Emilian Apennines, which selects the best varieties of organic flours and grains, stone-ground, with the addition of cured and pampered sourdough….. you can smell it ? No?

Then we’ll take care of it, offering you bread from the famous Forno Calzolari every morning for breakfast!

Il Forno Calzolari: a story that has lasted for more than sixty years

Why did we choose Calzolari? Because it embodies the identity of the Apennines, with an oven opened in 1959 in Monghidoro, which has now become an excellence in bread-making. Because they focus everything on the care in the choice of raw materials (organic flour from local high grains and their famous sourdough, Gino, born in 2001 and cared for like a son) and processing techniques. For the passion and hard research that give life to a bread of undisputed quality and goodness.

So we went on the safe side, obviously not without testing their products (what a thankless task!).

We found their FILUNZEN absolutely irresistible and what about their sandwich bread, with ancient grain flour and sunflower seeds!

Try it with our RUSTICA jam and you will find a perfect combination for your breakfast here at Cavicchio (www.ilcavicchio.it)

perfect match: our rustic jam and sandwich bread with ancient grains