Fulgaro Panificatori

The story:

"I am Pascal Barbato! I have always been a baker, but not only that!"

Flour, flour, and flour... since I was a child, I have always been coated in flour. In flour and in books. Yes, because getting your hands in the dough is not enough; you have to add heart, intellect, and history to it. Some call me the pastry poet, others laugh at my mustache, and for many, I am "Dalì".

In truth, I am simply Pascal Barbato, and I have always been a baker, but not just that! With a degree in literature, a passion for communication and education, I used flour as the cement with which to build the pillars of my life. Pillars that sometimes cracked, sometimes collapsed, but by kneading well, by kneading better, they brought me to where I am today!

To flour, I had to add passion, sacrifice, dedication, and endless nights! Yes, countless nights talking to the flames, listening to the crackling of the bread crust as it begins to crack. Like in a magical ritual, while the town sleeps, silence frames my ancient gestures every night; then the voices of fire and bread inaugurate each of my days.

That's why, when I greet you, you will always find a smile beneath my curled mustache!

Local Fairy Tales

In my work, I am always in great company. The fire-eater bakes the crust of my bread, while Thumbelina scatters crumbs in my workshop... Shoes, little thumbs, foxes, matches, puppets... No, they are not mere fantasy names, but the names of water and flour that take shape. I like to think that everything I bake daily hides treasure chests that tell stories, hands, and territories.

And so, my tarallini become the fox Renard from The Little Prince, sleeping curled up on its tail; and the long, slender breadsticks become the matches from The Little Match Girl; and the almond and chocolate cookies become the shoes that Cinderella loses along her way. Perrault, Rodari, the Grimm brothers, Collodi, Basile: literature, childhood, education, and hands in the dough come together in the fragrances, crunches, and scents of my baked goods.

I like to call them "local fairy tales," my stories of flour and fire. Yes, because in my products, along with the fairy tales, you can sense the true aromas of this land: the almonds from Gargano, the extra virgin olive oil from hand-picked olives, the citrus fruits from the coast, the ancient grains from Tavoliere. Special ingredients that I have decided to respect, patiently waiting for their natural timing, enhancing their diversity and uniqueness, and getting to know them through reliable producers who share my same dreams.

Take a bite of a cookie! You will feel childhood made of authentic things and fantastic characters; and you will discover San Marco and the true nature of Gargano, rustic and soft at the same time.