Red shrimp crowns her with two loaves of bread

CROTONE For the second consecutive year the “Oven white art” of Crotone awarded by “Bread and bakers of Italy 2025“, the guide of Red shrimp which for six editions has been the compass for lovers of leavened products on the table.

Already mentioned by the prestigious guide of the sector after its first year of activity, this year the experts of the “Gambero rosso” have decided to crown the products of the “Forno l’Arte bianca” with two loavesthat is, one step away from the 64 Italian businesses reviewed this year with top marks (i.e. three loaves).
«Claudio Manfredi – we read in the motivation assigned in the guide -, third generation of a family of bakersand his wife Simona they really brought a breath of fresh air to the city. Passion, study (to learn the most advanced bread-making techniques he went to school from Gabriele Bonci) And quality raw materials, they made a difference in a short time. Faithful to his master’s motto (imitate but not copy), Claudio strives every day to put “serious” bread on the counter, according to a calendar that makes a beautiful display on the blackboard: Monday multigrain And 100% rye in purity with e, rye yeast; Tuesday ancient grainsFriday turmeric and seeds; bread every day homemade and of durum wheat with super crunchy crust. But there is also a delicious and very soft Bread naturally leavened in many variations. They deserve a taste too baguettethe Pucce and the pinse stuffed in a thousand ways, and sweets like pangocciolo and the swivels raisins and anise.”
The sixth edition of the Gambero Rosso Guide is a tribute to artisans, capable of dealing with a constantly evolving market and creators of increasingly authentic baked products. There Calabria has a wide representation, with well 19 signs including a new entry.
About the 10% of the bakeries surveyed in the new Bread and Bakers of Italy Guide 2025 grows its own grains directly: a strong signal that testifies to the growing attention towards the short supply chain and the valorisation of local productions. And the Forno l’arte bianca of Crotone is fully in this direction.

 
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