FRACCARO SPUMADORO, FROM THE BEAUTIFUL VENETO REGION TO YOUR TABLE

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FRACCARO SPUMADORO, FROM THE BEAUTIFUL VENETO REGION TO YOUR TABLE

The best baking tradition comes from the land of Romeo and Juliet

 

SINCE 1932, A FAMILY AFFAIR

In 1932 Elena and Giovanni Fraccaro opened a bakery in the historic town of Castelfranco, Veneto, in northern Italy, a beautiful old city surrounded by high defensive walls and not too far from Venice. They began to produce high-quality bread in several varieties. Elena and Giovanni also offered confectionery specialties, quickly becoming very popular in the area. After WWII, with newfound passion and optimism they opened their second bakery near Borgo Pieve. Here, they started to treat delicious and fragrant focaccias (a traditional flat bread) and cakes.

 

THE PANETTONE TRADITON

Fraccaro also started to produce panettone, the iconic slightly sweet Italian bread, studded with candied fruit. The traditional panettone – invented in the city of Milano (or Pavia, according to some historians) - is the quintessential symbol of the Christmas Holidays. The name literally means "big bread.” Today, Fraccaro is one of the best producers of panettone in the world.

 

MODERN PRODUCTION, ARTISANAL PRINCIPLES

Expertise, attention to details, extreme care, and passion are the keys to Fraccaro’s success. These are the principles that make this company unique. Today their modern industrial production is deeply anchored to artisanal values, the same values Fraccaro had when it was still a small family business. As Fraccaro loves to say, “Simplicity, authenticity, and community: our cakes reflect these values, the ones we share with family and friends; their smells and taste remind you of fond memories.”

 

AN HIDDEN SECRET: THE SOURDOUGH

For the leavening of its products, Fraccaro rigorously uses only the traditional sourdough starter, a mixture of flour and water in which the microorganisms live and reproduce. This is an ancient and extraordinary Italian tradition, and has been forgotten by modern industry because it requires two luxurious ingredients: attention and time. When used, however, sourdough creates a superior baked product that is fragrant, naturally soft, and easy to digest.

 

A DELICIOUS SELECTION OF PANETTONE AND PANDORO

In Italy there is no Christmas without a feast of panettone and pandoro cakes. For your Holidays, Magnifico is proud to offer a stunning selection of Fraccaro Christmas delicacies. Treat yourself and your loved ones with Classic Pandoro, the soft and delicate Veronese cake. You could also try three new exciting recipes: Panettone with Treviso’s wine (the perfect marriage between classic panettone and “Prosecco D.O.C.G.,” the most celebrated wine of Veneto region); Panettone with rich pistachios and Panettone with limoncello cream.

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  • Donatella Mulvoni
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