produttori — Massa · Toscana
In Massa, between the Apuan Alps and the Tyrrhenian Sea, an oven has kept the same method since 1933: sourdough starter, hands in the dough, and time as the only accelerant. Panificio Drago has stayed true to that choice for over ninety years.
On the workbench, the same raw materials come together every day: selected flours, live sourdough starter and water. From these comes a high-hydration bread that takes no shortcuts, baked on stone with energy drawn entirely from renewable sources — a certified commitment to sustainability that follows every loaf straight from the oven.
Hands work into the dough and time does the rest: over twenty-four to thirty hours of proofing, each bread develops its own structure and aromatic profile. The Crostaccio with rye flour, the Garfagnino with potatoes, the multigrain wholewheat Rustico: each one carries a precise gesture, handed down through the generations of the Drago family.
On the shelf, the finished loaves line up: products that reach hotels, restaurants and delicatessens across Tuscany, Liguria, Piedmont and Lombardy every day. Recognition from Gambero Rosso and quality certifications earned over the years confirm a reputation built without compromise, in a bakery that today counts over sixty staff while keeping the artisanal spirit of its origins.
Every morning, from the window on Via Francesco Torta, Massa meets the bread it deserves. The page tells the rest of the story.
