produttori — San Gemini · Umbria
Among the hills of southern Umbria, in San Gemini, a family-run bakery has kept alive, for over fifty years, the slow rhythm of the baker's craft: certified grains, lightly refined flours and doughs that demand time. A story that begins with the choice of raw materials.
On the work bench, everything begins with a choice: certified local grains and lightly refined flours, selected to give bread back its full flavour. The doughs rest according to the pace of natural fermentation, without forcing, because quality cannot be rushed. It is the premise behind every loaf that comes out of the oven.
The hands that work the dough carry a long memory. It was Onelio Carpinelli who founded the bakery in 1973; today his grandson Fausto runs it, with the same care handed down from generation to generation. Half a century of craft that shows in the gesture, even before it shows in the product.
The shelf tells the story of the whole production: traditional pane di Terni (Terni-style bread) and special breads — with turmeric, with Senatore Cappelli wheat, with cereals, with barley malt — sit alongside dry pastries such as anise-flavoured ciambelline, maritozzi and handmade crostate, and slow-risen pizza al taglio made with seasonal ingredients.
From the shop window on Via Collerotondo, every morning, San Gemini rediscovers the scent of what never changes. The page tells the rest.
