High quality raw materials, mostly Italian and rigorously selected and controlled. Precise processes. Slow pace, respectful of natural rhythms. Internal and external controls. Checks on incoming raw materials and finished products. Research, new recipes. And constant improvement of the existing ones. Even though we have a lot of experience, we never stop learning. Perhaps because we have in-depth knowledge of organic farming, we know we can learn something new every day.
And the better you know the land, the more you respect it. The more you respect it, the deeper your ties to it. And the results of your work are clear to see. Environmental awareness and sustainability are absolute values we commit to every day. We use only organic natural ingredients to offer safe and reliable products.
a shared asset.
What is an artisan?
A person who works with artistry. For us, as a business with many people, a business that has grown with the years, being artisans means many things.
We’ve fine-tuned our large-scale production processes, but we still respect the rules and traditions of a small-scale bakery (working with a conscience). The dough is left to prove for a long time before processing. Once laid on the baking sheets, our breadsticks rise slowly for 1.5 hours, and are then oven-baked at low temperature.
The fragrance, aroma and flavour of La Buona Terra products come from this slowness.
And, naturally, from the quality of our raw materials, which we discuss in detail on other pages. We carefully check every stage, as any good baker does. Because we’re still bakers at heart. We might even say good bakers.