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Authentic tradition

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

Bocconcino

HO. RE. CA. line

Baguette line

Pancereali

Healthy line

Francesino

Baguette line

Ciabatta S.

Ciabatta line

Ciabattina papavero

HO. RE. CA. line

Rusticona

Ciabatta line

Ciabattina Noci

Seasoned bread line

Quadrotto con olive

Seasoned bread line

Sesamino

Seasoned bread line

Quadrotto Olive

HO. RE. CA. line

Sesamino

HO. RE. CA. line

Baguette line

Focaccia con Olive

Pugliesi line

Petit Integrale

Healthy line

Ciabattina

Ciabatta line

Panfibre

Healthy line

Ciabatta

Ciabatta line

Petit-Pain

Baguette line

Ciabatta patate

Ciabatta line

Pugliesino

Pugliesi line

Barretta olive verdi

Seasoned bread line

Rustichella

Ciabatta line

Ciabattina pistacchio

HO. RE. CA. line

Cerealè

Healthy line

Ciabattina

HO. RE. CA. line

Farro

Healthy line

Barretta mix cereali

Seasoned bread line

Integrale

Healthy line

Segale

Healthy line

Barretta olive leccine

Seasoned bread line

Focaccia Olio 30 x 40

Pugliesi line

Ciabattina mix cereali

HO. RE. CA. line

Midi Baguette

Baguette line

Barretta papavero

Seasoned bread line

Salentino

HO. RE. CA. line

Panetto

Pugliesi line

Salentino

Seasoned bread line

Orzo

Healthy line

Semolino

Pugliesi line

Petit-Pain

Baguette line

Casereccio

Pugliesi line

Dorè

Ciabatta line

Focaccia pomodorini

Pugliesi 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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Authentic tradition

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

pane

Cookbook

Ciabatta with Parma ham and mozzarella

Summer is around the corner and the weather is turning hotter. Therefore we have prepared a series of recipes with our oven-ready food that is perfect for this time of year.

For today's recipe take a ciabatta of about 125g. Slice it open and fill with thin slices of parma ham and thicker slices of mozzarella.

To make the panini richer and more colourful use some fresh rocket. If you wish, you can also make the panini even tastier with tomatoes, oil and salt prepared in this way: cut the tomatoes in flat, round slices and season it with oil and salt before arranging it on the ciabatta.

What about you? Have you got a recipe with our products to suggest? Send us your recipes to press@fornopronto.it

Buon appetito and see you next time!

Wholemeal bread with provola cheese and mortadella

Ingredients

Wholemeal panino Fornopronto

2 slices of mortadella

1 slice of provolone cheese

Recipe

Slice the bread open and heat it under the grill for a few minutes. Fill with one slice of cheese and two slices of freshly cut mortadella.

Buon Appetito

If you have any culinary ideas to share, send us your recipe using our baked goods

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.

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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