PANIFICIO AGOSTINI
The Agostini bakery is managed by Maria Antonietta and Maurizio that inherited the business from their father Lorenzo, who had run a bakery on Via Catania for over thirty years. The new location on Via Corvisieri dates back to about 12 years ago, when the bakery was joined by a pastry shop, deli, and bar. The bakery uses kamut and spelt flours and natural yeast to make its bread. In additionto traditional loaves, they also offer durum wheat maltagliati, walnut bread, savory croissants, crispy and thin pizza rossa, pizza bianca, breadsticks, and toast. A good selection of biscuits, cakes, and mini pastries is also available. Agostini also offers ice cream.
80 G CIABATTA
The bread is characterised by the shape of a crossed round ciabatta, a dark browncolour with a dusting of flour on the surface and good alveolation of the crumb. The medium olfactory intensity is characterised by pronounced notes of wheat and yeast combined with roasted scents. The taste is medium salty, slightly sweet, and with a slight sour and bitter note. The crust is crunchy and the crumb soft, with a higharomatic persistence.
