produttori — Acilia · Lazio
In Acilia, on the south-western outskirts of Rome, a workshop has kept alive for over a century the recipe for true Roman scrocchiarella (Rome's classic crisp flatbread): light, fragrant, free of preservatives. A family story that time has turned into Italian excellence.
On the work bench, selected flours meet non-GMO Italian raw materials and a recipe kept quietly for three generations. Over a hundred years of the baker's art in Acilia, where pizza croccantina was born in 1990 as the synthesis of an already century-old breadmaking tradition, with no preservatives added.
The hands of the master bakers shape every piece with the same care as always: the whole pizza croccantina reaches thirty centimetres in diameter, and the Roman biscuits are made by hand. It is this artisan craftsmanship that sets apart a baked product from a recognisable excellence.
On the shelves, the classic range stands alongside the certified organic one — multigrain tarallini, wine grissini, biscuits, 100% vegan snacks — available loose in 2.5 and 4 kg boxes or packaged in 150, 200 and 400 gram bags. A production distributed across Italy and Europe, from Belgium to France.
From the shop window to the European market: discover the full range, the organic certifications and the points of sale in the dedicated page.
