Our family since 1968 produces bread without crust.
This passion for the softness linked to the art of baking, led Artebianca to create more innovation
to win the product innovation award in 2012 with the latest in home Artebianca: the PanPiuma.
Quality When we ask what depends the success of PanPiuma the answer is always very simple: because it is good;
good as it once was.
We say this with a smile because we have done nothing but raise any kind of artifice to give way only to BREAD.
No sugar, no additives, dyes, preservatives.
Only the righteous processing times, a long rising and slow cooking.
Thus it was born PanPiuma from a recipe handed down since 1960, without a real crust bread, genuine, unique.