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Agri Bio Panificio Bisoglio Luigina

Via Mameli 58, 15040 Lu AL, Italia - Lu

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Orari di apertura: Lunedì: Chiuso Martedì: Chiuso Mercoledì: Chiuso Giovedì: Chiuso Venerdì: 07:30–12:30 Sabato: 07:30–12:30 Domenica: 07:30–12:30 Sei il proprietario? Aderisci ad inTour per completare la tua scheda con foto, descrizione, recapiti e aggiornarla quando vuoi.

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Monferrato Delights08/12/2015 12:29:04 Voto:
Recensione di Monferrato DelightsThe passion of Mrs. Luigina Bisoglio showed us a special world in Lu, a small village nestled on the smooth Monferrato hills. We like to drive for a few miles among vineyards and spectacular scenery in the silence, to taste the Gina's bread. She welcomes us into her bakery, opened a year ago in the village center, Via Mameli 58. Gina was born in a family of farmers: lover of earth and nature, she carried out his battle against the use of herbicides over the years, setting as her aim the production of organic cereals. She also tells us that many years ago she started taking courses in breadmaking and she studied the raw materials to go into the knowledge of food thoroughly. An allergy to lactose has convinced her more and more to continue in the direction she had set: to obtain products free of additives, added enzymes, preservatives, stabilizers, thickeners and other chemicals, to be sure to make and offer healthy and quality products even suitable for allergic and lactose intolerant people. The air, she says, is what it is, but we can eat better, if we let the friendly earth help us. From a "clean" earth come the soft wheat flour, the wholemeal wheat flour and the white and yellow Mais Ottofile. All of them are daily milled by amillstone, handcrafted in Austria and placed in a proper room that is located behind the counter. She proudly shows us the millstone; in the room there is a scent of wood, of tradition, of wisdom. It's nice to talk to Gina, her bakery reflects her reserved, kind and friendly character. Her eyes sparkle as she talks about her work (many hours of work), her son Luca, who joined the activity, and the results achieved day after day, year after year. After having admired the mill, we have a look at the bakery products. The first and most important one is the bread, which is made using thesourdough starter, daily refreshed. This is an old process of which there are already traces in ancient civilizations, when people used a spontaneous sourdough to make more fragrant bread. This bread is more digestible, has a longer storage and has got intense flavor, characteristic of old-time bread. Gina tells us that we can keep it for 15 days in a special bag she gives to her clients. But not only bread: at the counter we find pizza slices, salty and sweet "focacce" (the whole wheat "focaccia" with pears and chocolate is a delight),cookies and Tajarin pasta. I tasted gluttonously the focaccia and the bread, softly acidulous, fragrant and "ancient", a bread which reminded me of my mother, who didn't like it, it was the bread of the war, of the poverty. You can buy soft wheat flour, wholemeal wheatflour, white and yellow Mais Ottofile and soft wheat bran: all of them produced by the cereals coming from Gina's organic farm and then milled by the millstone. Now is the time of the "Colombe Pasquali" (Typical Easter Cakes): the recipe used is as natural as the earth from which the raw materials come: flour, yeast base starter, olive oil, sugar, eggs, organic candied fruit produced by Gina. For people who are allergic or intolerant to milk and lactose, for people who love to eat naturally, for those who have cholesterol problems, the suggestion is to take a little trip to visit Gina and Luca's bakery in Lu Monferrato. Lu Monferrato is a small village not far from Casale Monferrato, Alessandria or Asti. The bakery is open on Fridays, Saturdays and Sundays from 7.30 to 12.30. From "clean" earth grains are born free, as nature intends and so free they come to us, on our tables. It is worth going to Gina and Luca and we thank them for inviting us. Before saying goodbye, Gina invites us to visit her biodynamic vegetable garden in her small family farm. It will be a pleasure, a further discovery.
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