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Tradition and Innovation

Excellence is guaranteed by the recipes of Salentinian bakery

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Freshly baked bread with an unsurpassable taste any time of day

Research and continue innovation

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Wide range of pre-cooked products

The fantasy in bread creation

Our Products

Baked goods warm and fragrant all day

Ciabattina mix cereali

HO. RE. CA. line

Rusticona

Ciabatta line

Barretta mix cereali

Seasoned bread line

Ciabattina

HO. RE. CA. line

Barretta olive leccine

Seasoned bread line

Semolino

Pugliesi line

Bocconcino

HO. RE. CA. line

Cerealè

Healthy line

Focaccia Olio 30 x 40

Pugliesi line

Dorè

Ciabatta line

Quadrotto di Segale

Healthy line

Baguette line

Francesino

Baguette line

Ciabattina papavero

HO. RE. CA. line

Petit Integrale

Healthy line

Sesamino

Seasoned bread line

Quadrotto di Orzo

Healthy line

Petit-Pain

Baguette line

Ciabatta S.

Ciabatta line

Ciabatta patate

Ciabatta line

Barretta papavero

Seasoned bread line

Casereccio

Pugliesi line

Rustichella

Ciabatta line

Petit-Pain

Baguette line

Barretta olive verdi

Seasoned bread line

Quadrotto con olive

Seasoned bread line

Sesamino

HO. RE. CA. line

Pancereali

Healthy line

Pugliesino

Pugliesi line

Baguette line

Ciabattina Noci

Seasoned bread line

Integrale

Healthy line

Ciabatta

Ciabatta line

Quadrotto Olive

HO. RE. CA. line

Panetto

Pugliesi line

Salentino

Seasoned bread line

Salentino

HO. RE. CA. line

Ciabattina 40g

Ciabatta line

Midi Baguette

Baguette line

Our services

Our services are the best in town, we provide great quality baked products.

Company

Fornopronto comes from a family tradition over thirty years in the vast world of baking, become...

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Philosophy

The main values of Fornopronto are related to the importance of product quality and hygienically perfect and...

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Tradition and Innovation

The production of bread is mostly based on the technique of natural fermentation or yeast, instead of using ...

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Certification

Modern technologies allow optimal processing of bread, giving it a unique taste...

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UNIQUE TAST AT NATURAL PROVING

Only high quality products

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Cookbook

Focaccia with tomatoes and smoked scamorza cheese

It is quick and easy to prepare, which makes it ideal for all the family or when friends are around.

This simple dish presents all the typical Mediterranean flavours: tomatoes, oregano and olive oil in  an irresistible combination.

So for the recipe take the tomatoes focaccia, slice it open and add some smoked or white scamorza cheese. Place it on an oven tray and leave it at 120 or 130 degrees for some minutes, just enough  time to allow the cheese to melt.

Cut in quarters and serve immediately.

Buon appetito.

Baguette with capicollo or coppa

This recipe is very simple and only requires a few minutes to make. Therefore it is the ideal dish for a quick snack or, if cut in small bites, for an aperitif.

The baguette is a typical French bread but it is popular in Italy too where it is also called baghetta. It has an oblong shape and a particularly crunchy and golden crust.

Ingredients

One baguette Fornopronto

Capocollo from Martina Franca

Recipe

Take one baguette Fornopronto, cut it in half diagonally and play it on an oven tray. Heat it for 20 minutes at 130 degrees Celsius until the crust becomes golden.

Once ready, slice it open and fill with the Capocollo. The heat of the bread will enhance the aroma of the meat. Cut the baguettes in smaller pieces by following the original diagonal and serve it in an oblong flat dish.

Historical notes on the baguette

The baguette came about when bakers started using steam ovens, which were responsible for its characteristic golden and crunchy crust.

Its peculiar shape is the result of a law promulgated in France in the 1920s according to which bakers could not start working before 4am. That did not leave them enough time to prepare the mix and bake the traditional round buns, so they started to produce something that needed a shorter preparation and baking time: the baguette!

The capocollo, also called capicollo or coppa, is a type of Italian cold meat, prepared with the upper part of the pork's neck and part of its back. For this recipe we have chosen the capocollo from Martina Franca. However, if you want to try a different one, there are lots of places that produce capocollo in Italy.  Popular ones are those that come from Parma and from Calabria.

Ciabattina with artichoke pâté

Take a ciabattina of around 25g, slice it open and spread a layer of artichoke pâté over both sides. To give the dish a unique taste you can add a sprig of wild oregano. You might embellish the dish with some small field flowers.

Buon appetito.

Tell us your recipes with our baked products!

Team Members

Main core of our company is our team see the best people we have

foto profilo 1

Francesco e Silvana

Founders

foto profilo 2

Ricchiuto Ippazio

Production Manager

foto profilo 3

Ricchiuto Stefano

Commercial Manager

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