Frangipane alternative oven

Slow Food Travel

Localita: Loc. Mosso, Valdilana

In 2012, Manuel and Daniela founded Eticagricola in Valdengo, a vegetable production company on a 5,000-square-meter plot of land, 1,000 of which is in a greenhouse. In 2018, they transformed an old building into Frangipane, a bakery that aims to bring bread back to its origins, using stone-ground flours from organic grains grown in the region and rising with sourdough. The company, in collaboration with the Rete Agricola Biellese, ensures the transparency of the supply chain, with attention to the quality of raw materials, and uses a wood-fired oven for baking, restoring fragrance and tradition.

This company is part of Slow Food Travel Montagne Biellesi