Pane di Po, Signano e Agnino

Fresh pastries and bakery, biscuit, confectionary and pastry products;

1. Product name:
Pane di Po, Signano e Agnino

2. Other names:

3. Short product description:
Pane di Po, Signano e Agnino is usually round-shaped with loaves that weigh about 800g. They’re cooked in wood-fired ovens and the use of locally milled bran and flour gives them a unique aroma and flavour.

4. Production area:
Province of Massa Carrara, municipality of Fivizzano and in particular in the towns of Po, Signano and Agnino.

5. Production status:
r disappeared r at risk r active

6. Production process:
The wheat flour is kneaded with water, yeast, salt and bran. Once mixed, it’s portioned, left to rise and cooked in a wood-fired oven.

7. Materials, equipment and premises used for production:
s Work surface
s Boards for leavening
s Wood-fired oven

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The product owes its traditional character to the unique combination of raw ingredients, wheat flour and bran, which are produced in a local mill following traditions that have been handed down the generations. Not to mention, the cooking method, which is exclusively done in a wood-fired oven.

9. Production:
There are only 4 bakeries that produce pane di Po, Signano e Agnino to a total of about 880-900 tonnes a year.
This amount varies depending on tourist numbers. In fact, principal production occurs in the summer months. Only a fourth of production crosses regional boundaries. Repeat customers are individuals that buy the bread from bakeries and local stores.

Fresh pastries and bakery products, biscuits, pastry and confectionery
Production area

Area di produzione è la Provincia di Massa Carrara, comune di Fivizzano e in particolare nelle frazioni di Pò, Signano e Agnino.