PRODUCTS

In 1994, I, Pasquale Germanò and my wife Rossella Esposito, have  Aperto Lo Spizzicotto, with the aim of introducing people to a new way of eating. The art we have learned is the result of a slow and passionate process, through the production of a type 1 (half-wholemeal) dough mixed with mother yeast. The latter is the keystone, which gives meaning to our manufacturing, where organic and taste find an irresistible accord.