Ristorante Campanini In Montechiarugolo

06/12/2023: The best bread in Parma. I am a gastronome-nutritionist and I care a lot about the quality of the products I bring to the table. I love bread and consume it in moderation, mainly for breakfast, but on one condition: that it respects my quality criteria; that is, certified local flours, not very refined, sourdough, long leavening, little salt and ideal cooking (no burnt due to the genotoxic compounds that forced cooking releases). Having made this long premise, I have chosen Alvè for two years now for the professionalism they put into their work. Their bread ticks all my boxes and I highly recommend you try it. It is fragrant, keeps for a long time and gives off an unmistakable scent. All distinctive characteristics of a sourdough leavened bread. I often always want to underline (to those who recommend it) that the microbial activity and the metabolites coming from the secondary metabolism of microorganisms not only improve the nutritional properties of the product, but also the organoleptic ones. In simple terms, it is an easily digestible bread, which does not cause abdominal swelling (I toast it lightly) and is very filling, with the same weight as other commercial breads (also due to the high fiber content). Thanks for these excellent leavened products! I always take durum wheat, wholemeal and rye! IG: mens_sanaincorporesano_ is my page on nutritional advice

14/11/2023: Very nice place, super friendly and helpful staff. Not to mention their excellent products with first choice raw materials. Then the bread, a combination of different textures, crunchiness and softness in the same bite that envelop you in an explosion of flavours. 110 and highly deserved praise