A very appealing rustic bread thanks to its characteristic shape. Made in the style of ciabatta bread, with long periods of rest and fermentation, which gives it into a juicy and spongy centre and a very crispy crust. For the most distinguished sandwiches.
Flat-bottomed breads baked in traditional Stone-Bottomed Ovens. The high and constant temperature of this type of baking gives the bread a very crunchy rustic crust and a highly alveolated crumb, achieving greater durability.