produttori — Baccinello · Toscana
In the hills of the Maremma, in the province of Grosseto, the scent of bread has greeted mornings in Baccinello since 1963. It is the signature of Bruno Bernardini, later carried on by his son Francesco: a family tradition that has never stopped kneading with the same Tuscan flours as always.
Every day, the workbench in the Scansano workshop receives selected Tuscan flours and natural Maremma ingredients: nothing else. Now as then, the recipe allows no shortcuts. Since 1963 the Bernardini family has chosen not to change the raw materials, and that choice can still be read in the crumb and crust of every loaf.
The dough is worked with care, then left to rise slowly, without additives, on a timeline that industrial haste does not know. In 2008 Francesco Bernardini renewed the workshop with the latest generation of ovens, each suited to a different type of product, but the underlying idea has stayed the one of the old wood-fired ovens: heat that transforms.
On the shelf, the seasons take turns: castagnaccio (chestnut cake) in autumn, schiaccia con i friccioli (flatbread with pork cracklings) in winter, sweet and savoury schiaccia di Pasqua (Easter flatbread) in spring. Then, all year round, the savoury biscuits of the Maremma, the schiacciatina scroccarella (crisp flatbread), the pizzas. Three own shops and distribution through the large retail chains of the province carry these products beyond the village.
Sixty years of homemade bread, a family, a workshop that has kept growing without forgetting where it comes from. The page tells the story of each product and where to find it.
