Tradition, innovation, and a passion for good food
In 2012, we started producing a new line of cereal-based naturally leavened bakery products.
That’s how our “I RUSTICI” were born: light and crunchy breadsticks able to satisfy the demanding palate of our friends and clients, both here at the restaurant and home .
The success of “I RUSTICI” has encouraged us to continue our way to the Traditional Valtellina dishes by creating the “I CLASSICI” product line starting precisely from the well-known Pizzoccheri and Sciatt.
Besides catering and hospitality activities, the craft production and trade of typical products have also rapidly developed, following the Valtellinese gastronomic tradition and clever use of the most advanced food technologies thus ensuring healthy and tasty products easy to store and to be consumed. Valbuzzi Leonardo
Curiosity: during the leavening, the yeast decomposes the starch of the flour and transforms it into ethanol and carbon dioxide. With heat, the dough increases in volume, and carbon dioxide remains within the gluten mesh, thus creating bubbles.