The processing procedure is typical of quality artisanal baking.
This tradition, which goes back a very long way, is based on an indirect procedure involving a very slow leavening process of at least 22 hours and up to 36 hours. The ‘long leavening’ process is an important distinguishing element that is proudly preserved in Bibanesi, as it gives the product unique characteristics of fragrance and digestibility.
A fundamental peculiarity of Bibanesi is the manual stretching of the dough.
High-quality ingredients and total absence of preservatives and additives.
The non-perishability and long conservation in optimal conditions of integrity and freshness are favoured, in addition to the packaging (packaging in FSC-certified paper with high barrier capacity), by the very low humidity of the product and the use of certified extra virgin olive oil.
The use of this certified oil guarantees the extraordinary nutritional properties of the precious qualities of extra virgin olive oil, combined with the typically Mediterranean flavour reminiscent of the sun, wheat and olive trees, the genuine delicacy of our traditional agricultural flavours.
These are the simple ‘secrets’ of i Bibanesi, which characterise their quality and originality and make them more fragrant than ordinary hand-rolled breadsticks and more delicious than the usual loaves. They are the right accompaniment at any time of day and lend a distinctive note to your table.