In 1984, three sisters got together to start the "Forno delle Sorelle Palese" at Potenza. Since then, the time-honoured tradition of Lucanie has been used to make bread and the typical Strazzata from naturally-fermented Durum wheat semolina, the traditional Tarallo aviglianese, Ficculi, Tarallucci al finochietto and Stozza. These are just some of the culinary delights made today applying the same hand-finished care as in olden times and paying particular attention to the choice of simple and matural ingredients.
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FORNO SORELLE PALESE SNC
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