La Casa del Fornaio

La Casa del Fornaio (The Baker’s School) was founded within the Paolo Mariani Mill in 2007, in order to realise the full potential of the mill’s very own products.

It is a fully equipped laboratory where flours can be analysed and new bread/pizza/pastry-making techniques managed by Master Baker Giuliano Pediconi can be tested.

This project was started in order to achieve even higher quality goals, striving for a more sophisticated and rigorous system of production process control and to break down the barrier between student and teacher which, for too long, has held back the professional growth of the artisanal baker, pastry chef or pizza chef. In order to increasingly achieve a good relationship between the two main players, and to satisfy the needs of many aficionados, clients and colleagues, maestro Giuliano Pediconi offers several courses throughout the year in the laboratory: both regarding professional refresher courses, as well as how to also improve recipes by using different qualities of flour. It is anything but a static laboratory … with constantly evolving ideas that help Giuliano and other teachers like him to take on new challenges.

The tradition of artisanal values ​​and innovation laid down by research and by the relationship with its customers are the key ingredients which have turned the Paolo Mariani Mill into a reference point for small and large businesses in order to grow together.