header img

Tradition and Innovation

Excellence is guaranteed by the recipes of Salentinian bakery

header img

Freshly baked bread with an unsurpassable taste any time of day

Research and continue innovation

header img

Wide range of pre-cooked products

The fantasy in bread creation

Our Products

Baked goods warm and fragrant all day

Petit-Pain

Baguette line

Barretta papavero

Seasoned bread line

Barretta olive leccine

Seasoned bread line

Sesamino

HO. RE. CA. line

Rusticona

Ciabatta line

Rustichella

Ciabatta line

Ciabatta patate

Ciabatta line

Quadrotto Olive

HO. RE. CA. line

Ciabattina papavero

HO. RE. CA. line

Sesamino

Seasoned bread line

Dorè

Ciabatta line

Petit Integrale

Healthy line

Pancereali

Healthy line

Midi Baguette

Baguette line

Panetto

Pugliesi line

Focaccia Olio 30 x 40

Pugliesi line

Casereccio

Pugliesi line

Semolino

Pugliesi line

Integrale

Healthy line

Ciabatta

Ciabatta line

Barretta olive verdi

Seasoned bread line

Ciabatta S.

Ciabatta line

Baguette line

Quadrotto di Segale

Healthy line

Ciabattina mix cereali

HO. RE. CA. line

Barretta mix cereali

Seasoned bread line

Cerealè

Healthy line

Ciabattina Noci

Seasoned bread line

Quadrotto di Orzo

Healthy line

Bocconcino

HO. RE. CA. line

Ciabattina 40g

Ciabatta line

Quadrotto con olive

Seasoned bread line

Ciabattina

HO. RE. CA. line

Pugliesino

Pugliesi line

Salentino

HO. RE. CA. line

Petit-Pain

Baguette line

Francesino

Baguette line

Baguette line

Quadrotto di Farro

Healthy line

Salentino

Seasoned bread 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...

Read all

Philosophy

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

Read all

Tradition and Innovation

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

Read all

Certification

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

Read all

UNIQUE TAST AT NATURAL PROVING

Only high quality products

pane

Cookbook

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.

Bruschetta - Part 2

Our land, Puglia, is renowned for its traditional baked foods such as wheat bread, biscuits, frise and taralli.

And Puglia, like the rest of Italy, has been enjoying bruschetta for centuries. Bruschetta is a simple dish, quick to prepare and typical of our land's rustic tradition. Our fathers used to toast slices of homemade bread, over the embers of their fires; simply pouring on some olive oil, locally produced by cold-pressing olives on stone mills.

In our first recipe we have added tomatoes and oregano to the extra-virgin olive oil.

In this second recipe we will add another popular food from the rustic tradition: artichokes in oil.

So how do we prepare Bruschetta?

Take a slice of bread and toast it on both sides under a hot grill for about 5 minutes.

Then add:

extra-virgin olive oil

salt

oregano

finely chopped tomatoes

artichokes in oil

fresh rocket

Rocket is not essential. However, it makes the dish look and taste more lively and peppery. If you wish, you could also arrange it on the side of the dish, next to the bruschetta rather than on top.

See you later for next recipe. And you can also send us your own recipe to press@fornopronto.it

Bread with Salento's olive pâté

Take a small Ciabatta of around 40g, slice it open and spread on some olive pâté with a knife. You can use any pâté you like; we have used one from Forestaforte, a local business which specialises in extra-virgin olive oil and typical produce of Salento, such as the excellent olive Leccino pâté.

To make the dish richer we have also added some black olive celline in brine, another product from  Forestaforte.

This dish not only tastes great but it also conjures up the amazing smells of Salento's countryside.

Buon appetito.

We would love to hear from you. Send us your suggestions and your recipes using our baked goods!

 

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