FORNO SORELLE PALESE SNC

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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  • Bread, cakes and pastries
  • bakery products

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  • 11 – 50
    company headcount

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    Registered office, Parent company
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    Manufacturer/ Producer

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