Panificio Giuliani dal 1968

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Ciabatta rustica

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In 2004, Luigi personalizes the recipe of traditional bread the Rustic Ciabbatta (translation, “the slipper”). This bread is crisp with an intense flavor.  Excellent alone in every day use, morning, noon or night or as the base for delicious sandwiches made with tomato, cheese and/or meats.

Filone con semola rimacinata

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This centuries old traditional recipe is made with semolina that has been milled twice and is known in Italy as the “loaf made with hard grain”.

This bread has a unique strong taste; dark with a hard crust and soft yellow interior. This tipe of bread is a specialty of the city of Altamurain the italin region of Puglia.  

Grissa ligure

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The Grissa is one of the signature Ligurian breads; in its “folds” and appearance, this bread depicts the topography and history of this Italian region. Please ladies and gentlemen remember that the region of Liguria is not only sea and beaches but also, the “ups and downs” of its mountain peaks and valleys!

It is a flavorful and crispy bread. For generations, Italian families have eaten this bread with “Bruzzo”, a soft creamy Ricotta cheese with a unique spicy flavor.

Filoncino francesino

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It is the “cousin” of the French baguette; a crisp bread with a delicate and appetizing taste. “Una fetta tira l’altra” is the Italian saying that best describes this bread translated: “one bite is not enough”!

Sanromolo

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This small “slipper” of a roll derives its name from a little town, San Romolo, which is found on the hills behind San Remo on the Italian Riviera.  The bread has a square shape, rigorously hand made and, characterized by having semolina on the exterior surface.

It is perfect for a favorite Ligurian specialty sandwich, Pane e Pumata, (bread & tomato) or any sandwich you want to create.

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