In 2012, Manuel and Daniela set up Eticagricola, a vegetable production company in Valdengo, on a plot of around 5,000 square metres, 1,000 of which are in greenhouses. The idea of the bakery started from an interest in old varieties of wheat with some experiments ‘in the field’, combined with a passion for bread-making with sourdough. In 2018, they renovated an old building in their village to bring bread back to what it was: a simple mixture of a few ingredients processed according to methods that are ill-suited to today’s hurry!
Frangipane (countercurrent bakery) was born, and with the union with the Biella Agricultural Network, the transparency of the entire supply chain is realised: from the farmer to us, passing through the key figure of the miller, we are involved in every stage of production.
The bakery uses only stone-ground flours from cereals cultivated mainly in the region according to the organic method, the bread is leavened with only mother dough created and cared for by us, we add extra virgin olive oil, honey, oilseeds or spices to the dough, always certified with particular attention to the origin of the raw materials. Finally… baking in a wood-fired oven creates the alchemy to restore the fragrances and poetry of yesteryear.
