features
Our baker is young but experienced, linked to ancient baking traditions but with a modern and innovative vision.
Each product is made with care, respecting slow leavening times and natural processes.
The collaboration between the Dotto Bakery and the El Tamiso Cooperative is much more than a simple meeting between supplier and producer.
It is a combination of passion, respect for nature and dedication to craftsmanship.
Every product we bake is the result of ingredients cultivated with love and respect for the environment, processed by expert hands who know the value of tradition.
For this Easter, support a short, organic and artisanal supply chain. Every slice of this dove is an invitation to rediscover real flavors, those that come from respect for nature and love for things done well.
IT IS THE INGREDIENTS AND THE CRAFTSMANSHIP THAT MAKE THIS DOVE UNIQUE!
- 100% organic and artisanal.
- Sourdough and slow leavening.
- With an authentic taste and scent.
- Fresh eggs from hens raised outdoors El Tamiso, broken by hand one by one.
- Candied with El Tamiso Sicilian Oranges, handcrafted in the bakery's laboratory.
- Genco di Puglia organic almonds
Producers
“We started our business in 1987 when we kneaded bread in the wooden sideboard and cooked the products in the wood oven over direct heat. After seven years spent in San Rocco, we moved to Santorso baking mainly whole wheat sourdough bread with cereal flours ground fresh with our stone mill. Our production of bread, biscuits, breadsticks, crackers and various desserts lasted for more than
35 years.Over the years, we have welcomed young people interested in this activity for short periods. In spring 2021, Alberto, a very young boy who graduated from the Recoaro Terme school and the Arte Bianca Higher Technical Institute of Higher Education in Tione (TN), showed up at our bakery, eager to learn the art of baking.
From that moment on, it was clear that we could have permanently sold our business because Alberto demonstrated excellent skills and speed of learning, but above all because he showed a passion for this art, never sparing himself in interest and commitment in the many hours of work that a bakery requires.
In a very short time Alberto became passionate about the complex, tiring but also exciting world of “hands in dough”.
Thus, as of January 1, 2022, it took over the Inte Standosela business and continued our production philosophy with great responsibility, giving a touch of innovation and vitality to the laboratory.”
Dr. Giancarlo and Graziella
