Wood-fired Neapolitan Freselle

Bianchina bakery

Panificio Bianchina was born in 1939, at the foot of Vesuvius, in the beautiful town of San Sebastiano al Vesuvio.

It produces products with a wood-fired oven, fed by bundles of selected trees, according to ancient traditions, bread, sweets and the main baked goods are a selection of great made in Italy excellence.

A tradition, that of bread-making, which on the slopes of Vesuvius is handed down from father to son. The main feature is the leavening, which occurs naturally with the "criscito": that is, water, flour and part of the dough from the previous batches, left to ferment for over ten hours.

The criscito used by Bianchina has been "renewed" since 1939 and is part of the tradition that makes its products made in Italy excellence.