Crostaccio
A rustic bread made with sourdough starter and rye flour, marked by a strong aromatic identity and a well-developed crust. Available in 0.8 kg, 1 kg and 3 kg loaves.
Before you go on
This site uses only what it needs to work: the language you choose, access to the members' area, and anonymous counts that tell us whether the search is answering well. For advertising campaigns we ask your permission, and without a yes nothing starts. See the full list.
What visitors voted
One vote so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Producers · Massa (MS)
Artisan bakery using sourdough starter, active since 1933 in Massa
Eccellenza Italianacertificata 2026–2027ID 19479
Read on
The place
Panificio Drago has produced artisan bread in Massa since 1933, following a Tuscan tradition handed down through the generations. Each loaf is shaped by hand using sourdough starter, high hydration and fermentations that reach thirty hours, before being baked on stone. The range includes the Crostaccio with rye flour, the Garfagnino with potatoes, the Rustico integrale, and items such as the Venere with black rice. The bakery supplies both the Ho.Re.Ca. sector and retail with certified sustainable products, baked using energy from renewable sources.
The origins
Panificio Drago has produced artisan bread in Massa since 1933, following a family tradition handed down through the generations.
Why you can trust it
Panificio Drago is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
2 images · swipe
Location
Panificio Drago is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Panificio Drago works its bread by hand using only sourdough starter. The dough is prepared with high hydration, a technique that requires experience and shapes the structure of the finished product.
Each batch of dough rests for between 24 and 30 hours. Natural fermentation allows the aromas to develop and gives the bread its digestibility.
Baking takes place on stone, a traditional method that gives a crisp crust and an even, open crumb. The bakery runs on 100% renewable energy, and its products hold a sustainability certification.
What is made here
Services and features
Recognised by
Titles awarded by third parties and verified by our editors against the criteria of the category Disciplinare. They are not a score and they do not form a ranking.
A rustic bread made with sourdough starter and rye flour, marked by a strong aromatic identity and a well-developed crust. Available in 0.8 kg, 1 kg and 3 kg loaves.
An everyday bread made with sourdough starter, type 1 flour and potatoes. The crumb is soft and highly hydrated. Sold in 0.8 kg loaves.
A fiber-rich multigrain bread, made with sourdough starter and without salt. Long fermentation, sold in 1 kg loaves.
A bread made with black rice, among the most innovative items in the range.
The proof
What visitors say
«The products are excellent, but what makes the difference is the service! There's Debora, who is lovely, welcoming, warm, and knows the products well — she manages to satisfy every customer.»
«Delightful shop assistants who explain all the breads and focacce on offer. And I can say each one is better than the last!!!! Today I also tried two desserts, and I'm sure they'll be excellent too.»
«Very happy with my purchase. The shop assistant Cristina was very kind and recommended some typical, distinctive products. The turmeric bread with chia seeds, naturally fermented, was delicious, and the rice cake was»
«I buy the rye bread at the Coop in Sanremo — exceptional bread, I can honestly say there's nothing better on the market for the price, and it keeps well for up to 3 days, always excellent.»
Reviews appear in the language each guest wrote them in.