It could seem obvious, but a real good quality and naturally genuine bread makes the difference in your both in taste and in the health of your diet, as it is a product which is a constant part of the everyday meals of most of people. So we've searched and selected for you an high quality, organic certified, stone baked bread and we are convinced Forno Astori represents a real excellence in this field. The bakery directly selects from the mills only Italian and organic flour, making the bread using natural starter still making all processes by hand. The result is a fragrant and rustic bread, which will last not only for a day but will keep for many days due to the 100% natural ingredients. Forno Astori has a wide offer of breads: Stonebaked organic Pugliese type bread - Forno Astori, Stonebaked organic bread with spelled flour - Forno Astori, Stonebaked organic whole meal bread - Forno Astori, Stonebaked organic bread with rye flour - Forno Astori, Stonebaked organic durum wheat bread - Forno Astori, Stonebaked organic bread with 4 cereals - Forno Astori. Not only bread, this bakery indeed produces all kind of products deriving from flour and baked in a stone bake like grissini, biscuits, rusks, taralli and so on.

If you have ever visited central Italy it's impossibile that you haven't come across a a shop or food truck selling a magnificent sandwich with Porchetta. It is difficult to establish precisely the year of the born of this product, but it was surely invented before the Romans. This recipe has reached its highest expression in a small village in the province of Rome called Ariccia, that nowadays, thanks to this gastronomic excellence, has an important place in the most famous culinary guides and books. What mainly characterizes the Porchetta di Ariccia IGP is the awsome crunchiness of the bacon rind, obtained thanks to a precise cooking. The meats used come exclusively from porks born, bred and butchered in Italy and are perfectly balanced in a 70-30% proportion between the thin and the fat parts. It is season using only products cultivated in Italy as rosemary, garlic, fennel seeds, finally a lot of black pepper and good sea salt. All the Ariccia porchetta producers would agree that the best way to appreciate this product is a simple sandwich, in this case "less is more". So we're giving you our personal recipe: sandwich with Porchetta di Ariccia IGP, argula and home made mayonnaise. Firstly toast 2 slices of a good Stonebaked organic Pugliese type bread - Forno Astori. Meanwhile in a mixer put two eggs and turn on the mixer adding the seeds oil little by little. When the mayonnaise will be beaten add some Sicilian lemons Verdelli juice and season with some salt (and a touch of mustard too if you like it). Put the mayonnaise on the lower slice of bread, then the arugula and finally abundant porchetta. With this sandwich we recommend to drink a decise character beer like OI Beer.

Mortadella is a typical flavorful Emilian cold cut, which is usually made using the less noble parts of the pork. Differently from the average Mortadella Favola - Palmieri is obtained using only the shoulder of 100% Italian porks fed with natural animal feed, selecting meats coming from the breedings among the PDO Parma and San Daniele circuit, and it is gluten free too. Mortadella Favola is also the only which is stuffed and cooked in natural pork rind, using the stone ovens which have been active since the company foundation in 1961. Personally we think the best way to taste this incredible cold cut is one and only: Hot bread Stonebaked organic Pugliese type bread - Forno Astori, Mortadella Favola - Palmieri- and a final touch of Pistachio pesto - Azienda Agricola Biologica Adamo#.

Sandwiches are one of the most ancient dishes of the human culinary history. They've been making all around the world for thousand years in infinite variants, one of the most ancient has its origin in Italy as it was made by the Romans. The historians say that the Romans were so fond of "Panis ac perna" (sandwich with prosciutto crudo) that there was plenty of open air cold cuts markets and a street too called "Panisperna" was dedicated to that delicious food. As nowadays sandwiches have become a true art representing a country gastronomy heritage, today we want to honor the historical tradition giving you an ancient recipe with a touch of new representing the past and present of the Italian gastronomy. The sandwich we're giving you is simple, fresh and tasty, what makes it exceptional is the choice of only genuine and high quality Italian products. - Stonebaked organic Pugliese type bread - Forno Astori: made with natural dough beginning with a natural starter and 100% Italian certified biologic flour without any additive and cooked a wooden oven. - Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. - Apulian Stracciatella - Caseificio Voglia di Latte: a typical Apulian cheese with donates an unique taste to your sandwich, impossible not to fell in love with it, it has to be as fresh as possible. - Pachino Cherry Tomatoes: cultivated in a Sicilian area famous for the quality of the tomatoes that grow on its ground, they have a sweet and pleasant taste. - A final touch of arugula to balance with a bitter shade.

Only few bakers still make a natural dough beginning with a natural starter without any additive and using a wooden oven, but our trusted baker Forno Astori still does! It produces different kind of breads for every taste and need, but each one of them is 100% natural, doesn't contain additives and starts from a natural starter all cooked in a wooden oven. To begin it is advised firstly to try the most famous Italian bread : Stonebaked organic Pugliese type bread - Forno Astori.