Small breadsticks shaped and delicately hand stretched. Here are the Bibanesi with their unmistakable fragrance, donated by those who have been making Italian bread for four generations with love for good things.
The dough obtained from rich gluten flour and the precious extra virgin oil is kneaded manually after a very slow and lengthy leavening stage of 18 hours: the famous long leavening procedure so characterized by the best artisan tradition.
Rigorously devoid of preservatives or chemical additives, Bibanesi are a result of careful research of flavors and wide experimentation realized attentively using selected ingredients by those who love the good things that nature offers.
The addition of a sprinkle of sesame seeds enriches and further exalts the unique flavor. Bibanesi are distinguished from any other quality bread or traditional breadsticks thanks to this particular procedure and careful research.
They are appreciated by the packaging that guarantees the crackling freshness and resulting in a light and nutritious food.
About the Brand
Bibanesi Da RE boasts generations of antique traditions in the field of producing typical Venetian bread.
Often growing and renewing completely in the 70’s it achieved a level of a high standard bakery in that period in the northeast in consideration of the quantity and quality of bread produced without losing the fragrances of a food company dedicated to the realization of traditional agricultural Venetian products in the nature of craftsmanship.
Deliberately, the company preferred not to transform the productive machinery into a complete automatized process with the conviction that the so called industrial bakeries would transform a remarkable quantity of bread that would lack that characteristic fragrance and desirability from a working method, at least on one side, anchored to the best artisan traditions and therefore tied to various stages to be carried out normally during production. For this reason, regardless the numerous quantity of bread produced daily, the following reconstructions would never disrupt the delicate essentiality of the working process of the dough carried out according to the most rigorous and traditional canons in the art of ‘bread-making’. This rigorous philosophy has acted in a way that the market would connote the typical Da Re bread as a product of great and acknowledged quality.
From this point however, the difficulty in the distribution of bread to a considerable number of points of sale or outlets was that of the night shifts and the rather insurmountable problem of qualified workers prepared to work at night for the high turnover of production done at that time.
Therefore it became necessary to examine, to discover and in some way to invent a completely new product, a valid substitute to bread and at the same time slightly bread and slightly bread stick able to maintain unaltered the genuine and typical fragrance, freshness and flavour of a good quality handmade bread as in the past. That is to follow the footsteps of the best and most solid artisan tradition.
Wheat flour, Extra virgin olive oil (12%), Lard, Sea salt, Malt extract (barley, wheat), Malted cereals flour (barley, wheat), Yeast, Sesame seeds on surface (0.2%), May contain traces of soy, Allergy Warning: contains wheat, barley, and sesame seeds
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