Pangiorgio was born.
A new line, a new commitment: a project in which tradition and imagination, enclosed in the particular production cycle which provides for a leavening time of over 60 hours, give life to the fragrant loaves of bread, experimenting with the crunchiness of the crust, the softness of the , the design of the honeycomb.
A project that combines young entrepreneurship with the professionalism of San Giorgio.

Slipper

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