Artisan leavened goods at Gagini
In the Gagini’s bread-making workshop, artisan breads and breadsticks are made every day from selected flours, such as Petra and Majorca, and with the skilful use of sourdough. A work marked by the timing of natural leavening and baking, in which nothing is left to chance.
The leavened products are prepared with attention to every detail: from the temperature of the laboratory, to the care in the management of the dough, to the tidying up of the spaces to always guarantee maximum cleanliness and efficiency.
Sicilian bread with sourdough
The mother yeast is the beating heart of the laboratory: alive, to be nourished and kept in balance. And it is precisely from that balance that the clean taste, fragrance and digestibility of the products that arrive in restaurants every day are born.
The result? Fragrant, digestible products with an authentic taste: Sicilian agricultural bread that tells a cooking philosophy based on quality, balance and respect for raw materials.
Scoprili a fianco dei piatti del Gagini e degli altri ristoranti del gruppo: dietro, c’è il lavoro silenzioso di chi fa della panificazione un’arte quotidiana.
