L’ARTE DEL PANE DA 4 GENERAZIONI

The history of the Cafissi Bakery has distant origins: it was in the mid-1800s when Raffaello Cafissi undertook the bakery business in Catena di Quarrata. Soon afterwards he was joined by his son Nazzareno and daughter-in-law Giovannina, who decided to introduce three wood-fired ovens into the workshop. Nazzareno and Giovannina then had two sons, Otello and Luigi, who together expanded the business by introducing the production of fresh pasta. Following the untimely death of his brother, Otello was forced to devote himself only to the bread-making business until his son Umberto, with his wife Elisabetta, succeeded his father’s business.

Thus began the recent history of the Bakery, which expanded first to wholesale and then to the bakery sector with the arrival of sons David and Ronny. But the Cafissi family never stops, and our great passion and ambition now leads us to take on new challenges. Always in step with the times, we use the latest production technologies and high-quality raw ingredients to create excellent products.
Our production techniques are based on two mainstays: the biga, a mixture of water, yeast and flour left to rise for 24 hours, a step that allows the formation of enzymes responsible for the product's taste and aroma, and our mother yeast, the oldest fermentation known to humankind. It is precisely the long leavening process that makes the bread more easily digestible and less prone to triggering intolerances.