For schools
We host over a thousand students each year, for the pleasure of transmitting the value of good, genuine things and giving students the opportunity to experience first-hand the combination of traditional craftsmanship and technological innovation.
In the beginning, it was the founder’s own children who visited their father’s company, and we have never stopped welcoming them ever since! Each year we host schools for guided tours of the factory and to tell children about Bibanesi, we have relied on the pen – and pencil – of Jacopo Fo. Children’s creativity and simplicity are at home in the world of Bibanesi.
Guided tours with schools
We host over a thousand students every year
By visiting our premises, students can experience first-hand a production process that is a combination of the best craftmanship tradition and technological innovation.
With them, we retrace the history of Bibanesi, from their creation to the present day, in an interesting journey that starts with the raw materials and through the various stages of production that produce chunky bread sticks with the typical fragrance of genuine handmade bread.
The meeting with the school aims to raise students’ awareness of the value of food, a value that is firmly linked to our origins, knowledge of raw materials and their origin.
Why are Bibanesi so good, crispy, crumbly and light?
I Bibanesi narrated by Jacopo Fo
The fragrance of bread, the real thing, is not something you experience every day. If you then add Italian extra virgin olive oil to it, along with a few selected, natural ingredients, the fragrance is enriched and becomes unique.
This is how Bibanesi are born.
A long and very slow natural leavening process
Flour and water are mixed together, and a touch of natural yeast is added to make the sourdough, which is left to rise for at least a day at room temperature. The yeast is activated and the sourdough becomes new yeast. It is a process similar to yoghurt: hundreds of billions of microorganisms make the dough leaven.