- Bakery PA-03 PANIFICIO
Imagine small plot of lands painted in gold and light. Every ear of wheat seems modeled by the skillful hands of an invisible sculptor.
Since 1956, Forno Calzolari has been cultivating top-quality ancient grains in the heart of the Apennines straddling Tuscany and Emilia, in the small town of Monghidoro. Starting as a small village bakery, Forno Calzolari has become an excellent representative of the Italian bakery industry thanks to its locally grown stone-milled grains, the recovery of ancient bread-making techniques, the introduction of new doughs, and the final baking in stone ovens.
Discover the wonders of bread-making and natural leavening. Forno Calzolari waits for you at FICO Eataly World with its farmers, millers, and Gino – the mother yeast transforming Monghidoro grains into authentic Italian bread.