Awarded the Lorenzo Cagnoni Prize at SIGEP World, Il Panificio di Camillo stands out for a model that goes beyond artisanal excellence. With Pane Rustico Madre Tipo 1, the company combines sourdough tradition, local supply chains and scientific research, offering a contemporary vision of bread for horeca and retail.
What does the Lorenzo Cagnoni Award represent for your company?
It is more than a formal recognition. For us, it validates a path built on concrete innovation, sustainability and strategic vision. The award confirms the solidity of our model and strengthens our positioning in Italy and abroad, while encouraging us to continue investing in research and quality.
What makes Pane Rustico Madre Tipo 1 truly distinctive?
It transforms an everyday food into a cultural and scientific project. Made with 100 percent sourdough and long fermentation times, it enhances aroma, digestibility and shelf life. The Type 1 flour comes from locally grown organic wheat within the Biosymbiotic District and is milled to preserve fibre and germ. The integration of artisanal expertise and scientific research defines its identity.
How does the local supply chain impact quality and your strategy in retail and foodservice?
The structured local chain guarantees traceability and certified agricultural coherence. Immediate freezing after baking preserves organoleptic and nutritional properties, allowing consistent distribution across Italy and Europe. In retail, trained promoters communicate the product’s value directly to consumers. In foodservice, specialised technicians support distributors and restaurateurs, focusing on differentiation and positioning.
How central is the idea of bread as a wellbeing food?
It is fundamental. We see bread as a functional food connected to balance and health. Upcoming clinical research will further validate the benefits of long fermentation. Through educational events and our sourdough-focused community, we promote a conscious food culture where tradition and innovation meet daily wellbeing.
