The pan de Bari De.Co. of Arcugnano

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In the "Gastronomic Guide of Italy" published in 1931 by the Italian Touring Club, the first of its kind, we read that one of the specialties of Vicenza is "the soft and delicate bread in olive of Sant'Agostino".
The geographic reference here is the abbey which gives its name to one of the surroundings of the common of Arcugnano, submitting to its jurisdiction, as you can imagine, the historic bread oven of Nogarazza.

At the origin of all, however, is the bread oven founded around 1870 by Bortolo Bari, a native of the nearby Montecchio Maggiore. The years will not only bring him ten children: the resale of bread is enriched by the sale of other products and finally by the wine cavern; therefore, a tavern where it became a nice habit to seat the customers around the mouth of the oven when it was cold.

Coming to the present day, the bread is fortunately still the same - "El pan de Bari", as it was called then - baked under the old brick vault, crisp and dry. The great-grandson of the founder, Lorenzo Bari, prepares it every morning, assisted by his wife Samantha: bread in oil, extra virgin of course, in the most exquisite meaning of the word; shaped into small 'bananas', which are graciously different from each other; seventy rolls arranged in two rows on each axis; ten axes for each batch; two or three batches a day and then, after about an hour of baking, from seventy to one hundred pounds of bread takes the road to the shops and restaurants of Vicenza.
And then the biscuit bread, also unique in its own way, of a consistency ideal to dip it in milk and coffee in the morning or in wine by most faithful traditionalists. Not to mention, as a matter of precept, buns and panettone of texture and fragrance, which always for the same reason taste of other times.


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Vicenza è Società Cons.r.l.
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