Il Panificio di Camillo presents the Rustic Sourdough Bread Type “1”, a product born from a precise vision: relying exclusively on natural sourdough for leavening.
Rustic Sourdough Bread Type “1” also represents a step forward in supply chain control.
First of all, it is made with wheat grown in the Biosimbiotic District of Romagna, cultivated in the Bidente, Rabbi and Savio valleys following the principles of organic agriculture, therefore without synthetic chemical pesticides, synthetic fertilisers or GMOs.
The grain is then stone-milled whole by Molino Pransani, preserving the wheat germ, which is naturally rich in vitamins, minerals, fibre, proteins and healthy fats.
This bread is also the subject of a unique study in Italy, supported by Il Panificio di Camillo and involving the Biosimbiotic District of Romagna, the Department of Medical and Surgical Sciences of the University of Bologna, the Faculty of Food Science and Gastronomy of the University of Cesena, the Gastroenterology Unit of Forlì-Cesena and the Technopole of Forlì-Cesena.
The goal? To demonstrate the benefits of sourdough bread made with biosimbiotic wheat on the human gut microbiota.
The expected benefits of introducing this food, which must be confirmed by the ongoing research project, include improved digestion and metabolism, a strengthened immune system and better psychological well-being thanks to a balanced intestinal microbiota.
Il Panificio di Camillo’s Rustic Sourdough Bread Type “1” is not only a flavourful bread, due especially to the distinctive acidity provided by the sourdough starter, but also a product that could foster a virtuous evolution within the food sector.
Today, it is an extremely valuable ally for the HO.RE.CA. world, offering a unique product capable of enriching a bread basket, enhancing a hotel breakfast buffet or elevating catering services of any kind.
