In this article, Federico Allamprese, founder and CEO of Il Granaio, retraces the steps that led to the discovery of the super-ingredient capable of revolutionizing the baking world: live lactic ferments. Il Granaio is working in partnership with the American company Ginkgo Bioworks to further improve the Pater® blend and ensure that the selected lactic ferments have industrial characteristics that allow them to be reproduced and remain viable for even longer.
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ECCELLENZE ITALIANE – RAI 3 – TELEVISION (JULY 2024)
Federico Allamprese talks about the core values of Il Granaio: a company founded on the clean label philosophy, where tradition and innovation merge at the highest levels thanks to the formulation of mixes that allow the production of baked goods with a clean label.
TGR VENETO – TV NEWS AND INTERVIEW TO FEDERICO ALLAMPRESE (JULY 2024)
In this interview, Federico Allamprese explains the clean label approach that has always distinguished Il Granaio: the company mission has always been to eliminate chemical additives from the baking processes. Today, in addition to know-how in enzymatic technology, the company boasts solid expertise in the use of lactic ferments.
IL SOLE 24 ORE – INTERVIEW TO FEDERICO ALLAMPRESE (JULY 2024)
The article and video interview with Federico Allamprese reveal the revolution of lactic fements in baking, retracing the steps that led to the formulation of the Pater® blend.
The article deals with the revolutionary impact of using lactic acid ferments in bakery, an exciting challenge shared with Ginkgo Bioworks, one of the world's leading biotechnology research laboratories.
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IL CORRIERE DELLA SERA- COOK (JULY 2024)
The article leads to the discovery of the use of live lactic ferments in bakery and their use as an alternative to sourdough.
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IL PANIFICATORE ITALIANO – ARTICLE AND ADV (JUNE/JULY 2024)
The protagonist of this issue is Pater® Pizza blend, which represents a real breakthrough not only for pizza makers but also for all artisan bakers who include pizzas, small pizzas, and focaccias in their assortment.
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PIZZA E PASTA ITALIANA – ARTICLE AND ADV (JUNE 2024)
In the June issue of “Pizza e Pasta Italiana,” have been published an editorial and an advertisement page about Pater® Pizza, the blend with live lactic ferments dedicated to master pizza makers. The article also includes a recipe that explains the steps to create a “pizza with biga” using the indirect method.
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PIZZA E PASTA ITALIANA – ARTICLE AND ADV (APRIL 2024)
The article in this issue talks about Pater® Pizza, providing an overview of the benefits that pizza makers can enjoy from its use. The article is enriched with a recipe recommended by Il Granaio for making Roman focaccia using the direct method with Pater® Pizza.
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IL PANIFICATORE ITALIANO -ARTICLE AND ADV (MARCH 2024)
The March issue discusses the alternative uses of the natural improver Panett-1 Plus 2%. Originally formulated to extend the shelf-life of large leavened cakes, this additive can also be used with surprising results in the production of bread, focaccias, and sheet pizzas.
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PIZZA E PASTA ITALIANA – ARTICLE AND ADV (FEBRUARY 2024)
The article and the advertisement page are dedicated to Pater® Pizza, the blend with live lactic ferments formulated for pizza makers. The focus is on the benefits of using this blend in the preparation of all types of pizza.
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IL PASTICCERE – ARTICLE AND ADV (JANUARY/FEBRUARY 2024)
This issue of the magazine focuses on Pater® Pasticceria, the blend with live lactic acid ferments dedicated to the production of large leavened cakes. The article refers to the recipe recommended by Il Granaio for the Pater® Easter “Colomba”, typical of the Italian tradition.
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IL PANIFICATORE ITALIANO – ARTICLE AND ADV (JANUARY/FEBRUARY 2024)
In the January/February issue, there is an article entirely dedicated to Pater® and the other two blends in the range: Pater® Pizza and Pater® Pasticceria. The article explores the applications of the three blends, the benefits in the finished products, and their versatility.
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IL PANIFICATORE ITALIANO – COVER STORY AND ARTICLE (SEPTEMBER 2023)
In this issue, Il Granaio is featured in the Cover Story and in a detailed article, where Federico Allamprese introduces the new frontier of live lactic ferments in bakery and the new Pater® blend.
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FOOD MAGAZINE - ARTICLE (NOVEMBER 2022)
In the November issue of "Food" Federico Allamprese, owner of Il Granaio and enzyme expert, talks about the Italian home baking industry in recent years. Baking bread, pizza and cakes is a habit we will not lose, but our lifestyle demands solutions that make life easier. Il Granaio responds with the “Ruggeri - Laboratorio Italiano Farine” range.
In the October issue of "Il Pasticcere" magazine we presented the new adv regarding our best-selling improver Panett-1 Plus 2%: thanks to its special enzymes, it is a natural product that makes large leavened cakes softer and chewier, for longer.
In the october issue of "Il Panificatore Italiano" magazine we present Protein 30® bread, the complete protein bread mix that is also good and soft. The semi-finished product is available in 10 kg format and includes a kit of marketing materials for the bakery, with flyers, posters and the paper bread bags (for Italian market only).
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FOOD MAGAZINE – ARTICLE (SEPTEMBER 2022)
In the appendix of the September issue of "Food," we published an in-depth look at functional products from the Functional Food Salus® line and protein products from the Protein 30® line. Two lines of healthy and tasty mixes and ready-made products for the nutritionally conscious consumers.
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FOOD MAGAZINE - SUCCESS STORIES (SEPTEMBER 2022)
In the September issue of "Food" we look back at the milestones of Il Granaio: from 1998 to the present, a history of innovation, patents, registered trademarks and strictly clean-label products.
In the September issue of "Il Pasticcere" we published the recipe for "The Granaio’s Panettone": using our sourdough specifically developed for large leavened cakes, Madre150 Lievitati, and our best-selling pasrty improver Panett-1 Plus 2%, success is assured.
In the September issue of "Il Panificatore Italiano" magazine we we give space to wellness and taste. In fact, with the Salus Functional Bread and Protein 30 bread mixes, the master baker gets two tasty breads with special nutritional values. The blends are strictly clean label.
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TG3 ITALIAN TV NEWS SHOW - FEDERICO ALLAMPRESE INTERVIEW (13/06/22)
Federico Allamprese, CEO of Il Granaio delle Idee, speaks live on "Buongiorno Regione Veneto," TG£ News Show broadcasted in the morning. With the increase in wheat prices, what are the consequences for our local artisan bakers?
In the November issue of "Il Panificatore Italiano" magazine we present our Best Seller Vitaminic, the concentrated mix for dark breads with a strong taste and clean label. Specially formulated for dark breads with a malty aroma, Vitaminic is a multipurpose blend that the baker can use to produce alternative bread recipes.
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“IL PASTICCERE” MAGAZINE – RECIPE (MAY 2022)
In the May issue of "Il Pasticcere" we published a recipe dedicated to our complete mix for artisan croissants: Mix Croissant Burro. This clean label mix ensures an excellent level of quality and simplifies the life of the master pastry chef.
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TG2 ITALIAN TV NEWS SHOW - FEDERICO ALLAMPRESE (5/27/22)
Federico Allamprese, CEO of Il Granaio delle Idee, speaks during a live talk show with Giulio Tremonti and Maurizio Martina about the wheat market after the closing of the Ukrainian port of Odessa in early 2022. Between rising wheat prices, war and climate change, what should we expect in Italy?
In the April issue of "Il Pasticcere" we published a recipe dedicated to the world of artisan croissants: preparation of croissants with our SweetEnymes, an enzymatic improver to bake soft and clean label pastry products.
In the November issue of "Il Panificatore Italiano" magazine we present our functional bread as an ally of a balanced diet. Salus is in fact a healthy bread, with excellent nutritional values and with oat beta-glucans that help reduce cholesterol.
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“Il Pasticcere” magazine – recipe (march 2022)
In the March issue of "Il Pasticcere" we published a recipe dedicated to the world of artisan croissants: preparation of croissants with our LB Improver, an enzymatic improver specifically formulated to replace common chemical improvers.
The cover of the February issue of "Il Panificatore Italiano" is dedicated to Federico Allamprese, enzymes expert and CEO of Il Granaio delle Idee, and to Luigi Biasetto, master pastry chef and world champion of Pastry. The article inside is dedicated to enzymes and how Il Granaio delle Idee has changed the industry with its clean label solutions.
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“Il Pasticcere” magazine – article (january 2022)
In the January issue of "Il Pasticcere" magazine we published a recipe for the production of Easter Colomba cake with Volare®, our complete semi-finished product without emulsifiers, formulated for the production of clean label leavened cakes.
In the November issue of "Il Panificatore Italiano" magazine we present our Protein 30® mix, a complete semi-finished product for high-protein bread that goes beyond the clichés of protein bread, thanks to its unique taste and 30% protein content.
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“Food” magazine – article (january 2022)
In the January issue of "Food" magazine Federico Allamprese, enzymes expert and CEO of Il Granaio delle Idee, talks about the 2022 for the company: it will be a year of innovation and clean label products.
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Cafè24 Television channel - interview with Federico Allamprese (December 2021)
Federico Allamprese, enzyme expert and CEO of Il Granaio delle Idee, interviewed on "Cafè24 Television" Italian channel, talks about Il Granaio delle Idee, its clean label philosophy and the key-role of innovation in the world of bakery in Italy.
In the November issue of A-Z, the leading magazine for Bakery and Pastry in Greece, we published an adv page to presents our clean label traditional Panettone mix: Volare®.
In the November issue of "Il Panificatore Italiano" magazine we present our Functional Bread Salus as the answer to the demand for a balanced diet. Salus is in fact a healthy bread, with excellent nutritional values and with oat beta-glucans that help reduce cholesterol.
In the September issue of "Il Panificatore Italiano" magazine we published a recipe for the production of panettone with Volare®, our complete semi-finished product without emulsifiers, formulated for the production of clean label leavened cakes.
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"Il Pasticcere" magazine - october 2021
In the October issue of "Il Pasticcere" we published an adv page on LB Improver, the enzymatic improver designed to bring the clean label and chemical-free philosophy to the world of fresh and frozen croissants.
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Veneto Economia - article (october 2021)
The article published in "Veneto Economia" online newspaper talks about how Il Granaio delle Idee closed the third quarter of 2021 with an increase in sales of +36% in the channel in Italy compared to the same period in 2020, which consolidates the growth of the first half of the year.
"Il Panificatore Italiano" magazine - article (september 2021)
In the September issue of "Il Panificatore Italiano" magazine Federico Allamprese, CEO of Il Granaio delle Idee, Bakery Chef and enzyme expert, speaks on the Observatory on Artisan Bakery 2021, which returns projects and promotions of the sector in these years of pandemic.
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"Il Panificatore Italiano" magazine - adv page (september 2021)
In the September issue of "Il Panificatore Italiano" magazine we published an adv page about Protein 30®, the new complete mix for the production high protein bread: 100 g of fresh bread contain in fact 30 g of protein.
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Il Gazzettino di Padova - article (july 2021)
The article published in "Il Gazzettino di Padova" newspaper talks about how 2020 saw turnover and sales increase by 54% compared to 2019 for Il Granaio delle Idee. The company is specialized in the application of enzymes in the world of baking and pastry.
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Nordest Economia - article (june 2021)
In 2020 we saw a +54% sales trend and a continued growth in 2021. The CEO of Il Granaio delle Idee Federico Allamprese says: "An evolution in consumption habits is taking place, with a growing demand for high quality breads and leavened products without chemical emulsifiers".
Federico Allamprese Manes Rossi, owner and CEO of Il Granaio delle Idee, and Iginio Massari, an Italian Pastry chef talks about hitech pastry in the Milano Finanza report, aired on Class CNBC (Italian Sky channel 507). Technology, both in terms of machinery and Research & Development in the field of ingredients, is now at the service of man to improve the performance of the pastry chef. Il Granaio is leader in the formulation of enzymatic improvers for pastry, both artisan and industrial.
In the May issue of the professional bakery magazine "Il Panificatore Italiano" we have published an article about our functional bread mix – Salus Functional Bread. We talked about the instore materials for the bakery shops and aboute the importance of advertising.
In the May issue of the professional bakery magazine "Il Panificatore Italiano" we have published a small article within the special issue "A Thousand and One Yeasts". The article was about our dried wheat germ sourdough, a natural sourdough for bakers. Ideal for the preparation of all types of bread, pizza and focaccia, it gives the dough unique aromas and flavors; it improves the workability of the dough too.
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Repubblica Economia & Finanza - article (may 2021)
The article published on Repubblica.it talks about the admission of 13 new Italian companies to the Elite network by Borsa Italiana, the private market that connects companies and different sources of capital to accelerate their growth. Among these 13 companies, we can find Il Granaio delle Idee.
In the May issue of the professional pastry magazine "Il Pasticcere" we publiched a small article about our company, our clean label products and the recent internationalization of the company, which participated to a trade fair in Dubai.
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Pambianco magazine - article (april 2021)
In 2020 the turnover of flour and yeast producers has increased, thanks to the new home made bread trend, due to the Covid 19 pandemic and the national lockdown. Federico Allamprese intervenes in Camilla Rocca's article on Pambianco Magazine, talking about the company's vision: internationalization, production of clean label blends, innovation of production processes and increasing loyalty of the consumer.
Il Granaio consolidates its commercial partnership with Dubai and brings the Italian bread and clean label philosophy to the UAE, launching its brand on Middle Eastern markets during the 24th Expo Culinaire. An important step, which follows the strategic partnership with Transmed, the most important bakery distributor for the Middle East and North Africa.
Il Granaio confirm its commercial partnership with Dubai and brings Italian bread and its clean label philosophy to the UAE. The occasion is the 43rd Expo Culinaire, the international competition with the world's top chefs of catering as protagonists.
Il Granaio has innovated the baking industry, replacing chemical emulsifiers with the natural activity of enzymes. And in 2020 it has seen a sharp growth compared to 2019 and the conquest of new international markets outside the continent. These and other topics in the March article on italiaatavola.net
The article published in Milano Finanza magazine talks about how 2020 saw sales increase by 54% compared to 2019 for Il Granaio and the admission to the Elite network of Borsa Italiana, another sign of our company's desire to grow.
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Il Mattino di Padova newspaper - article (march 2021)
In this article, the journalist Renato Malaman tells about his visit to the company and the recent news in terms of growth and internationalization of Il Granaio delle Idee.
“IL PANIFICATORE ITALIANO” MAGAZINE – ARTICLE AND ADV (MARCH 2021)
In the March issue of the professional bakery magazine "Il Panificatore Italiano" we published an article about the new complete mixes created with Molino Pordenone: the Mix d'Autore line. Six high quality bakery mixes that combine taste and nutritional values.
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“7 Gold Nord Est” Italian news show – CEO interview (february 2021)
What has changed in our eating habits? How has the artisan bakery industry evolved over the past year? Can technology and innovation be combined with a product as traditional as bread? The answers to these and many other questions, in Roberto Guidetti's video interview with Federico Allamprese, owner and CEO of Il Granaio, during the tv program "7 in punto" on 7Gold Nord Est channel.
A growth of +54% and the entry into new foreign markets such as the Middle East and South America. In 2020 Il Granaio delle Idee continues to grow and pushes for the elimination of chemical emulsifiers from the bakery world, thanks to its enzymatic and clean label bread improvers.
“4.0 Industry in the Veneto manufacturing sector” webinar (February 2021)
Gianluigi Michelotto, Head of ICT, Quality and Business Processes of Il Granaio delle Idee, speaks in the webinar "Industry 4.0 in the Veneto manufacturing sector: road made and future prospects" held by Unioncamere del Veneto and Venice University Ca 'Foscari. The meeting talked about 4.0 technological advancement of manufacturing companies in Veneto, but also outlined the path taken in the processes of digitization in the territory.
The article published online on Yahoo finance talks about how 2020 saw a sales growth of 54% compared to 2019, but also the opening of new foreign markets, for Il Granaio delle Idee. Federico Allamprese, owner of the company, intervenes pointing out how the market trends have changed, now more and more directed towards functional and genuine ingredients.
In the January issue of the professional pastry magazine "Il Pasticcere" we published an article about Volare®, our complete and clean label mix for large leavened cakes. The article included our official recipe for making an artisan Easter Colomba cake with Volare®.
In the January issue of the professional bakery magazine "Il Panificatore Italiano" we published an article about Volare®, our complete and clean label mix for large leavened cakes. The article included our official recipe for making an artisan Easter Colomba cake with Volare®.
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“Il Pasticcere” magazine – article (October 2020)
In the October issue of the professional pastry magazine "Il Pasticcere" we published also a double adv page about our pastry mix Volare®, for clean label leavened cakes. On the page we talked about the many advantages of using this complete pastry mix, which is versatile, practical and ensures a high quality finished product.
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“Il Pasticcere” magazine – article (October 2020)
In the October issue of the professional pastry magazine "Il Pasticcere" we published an article about our pastry mix Volare®, for clean label leavened cakes. With this complete mix it is possible to prepare Panettone, Pandoro, Colomba, Focaccia Veneziana and many other leavened cakes without chemical emulsifiers, characterized by extreme softness and longer shelf life.
In the September issue of the professional bakery magazine "Il Panificatore Italiano" we have published an article about our functional bread mix – Salus Functional Bread. We talked about the instore materials for the bakery shops, included in the product order.
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“La Tribuna” Italian newspaper - article (August 2020)
Federico Allamprese Manes Rossi, owner of Il Granaio delle Idee, talks about the trend of the summer season for the Italianartisan bakery sector. The company continued to work throughout the summer, even in August, in view of an important autumn recovery.
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“IL PASTICCERE” MAGAZINE – ADV PAGE AND ARTICLE (MAY 2020)
In the May issue of the professional pastry magazine "Il Pasticcere" we published an article about SweetEnzymes, our universal enzymatic imperover for bakery products with high fat and sugar content, and LB Improver, specifically formulated for both fresh and frozen croissants. LB improver is also featured on the adv page in the same issue.
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"IL PANIFICATORE” MAGAZINE – ARTICLE (MARCH 2020)
In the March issue of the professional bakery magazine "Il Panificatore Italiano" we have published a rich article abour two enzymatic bread improver: Panett-1 Plus, the natural improver specifically developed for large leavened sweet cakes such as Panettone and Pandoro, and SweetEnzymes, the universal improver for bakery products with high fat and sugar content.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (JANUARY 2020)
In the January issue of the professional bakery magazine "Il Panificatore Italiano" we published an advertising page about our complete semi-finished mix “Troppo Buono” (Too Good). It a professional mix for rich in seeds bread, with type 1 wheat flour and turmeric. In the same issue there is also an article dedicated to the new products that Il Granaio delle Idee will present at Sigep 2020: a range of natural products for bakery and pastry.
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“IL PASTICCERE” MAGAZINE – ARTICLE (NOV/DEC 2019)
In the January issue of the pastry magazine "Il Pasticcere" we published an advertising page dedicated to our natural improver for large leavened cakes: Panett-1 Plus. In the magazine you can find also a recipe for the use of this enzymatic improver in the artisanal preparation of a clean label Colomba cake with sourdough and without chemical emulsifiers.
In the January issue of the Food & Wine Italian magazine "Ristorazione Italiana" was published an editorial presenting our participation to Sigep 2020.
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“IL FUORICASA” MAGAZINE – ARTICLE (JANUARY 2020)
In the January issue of the HORECA and food service Italian magazine "Il Fuoricasa" was published an editorial presenting our participation to Sigep 2020.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (NOVEMBER 2019)
In the November issue of the bakery magazine "Il Panificatore Italiano" we published an adv page about our complete mix for functional bread: Pane Funzionale Salus. We also published an article about our brand new complete mix for turmeric and mixed seeds bread: Troppo Buono (Too Good).
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“PIZZA E PASTA ITALIANA” MAGAZINE – PIZZA FUNZIONALE SALUS ADV (OCTOBER 2019)
Pizza Funzionale Salus is the pizza mix with oat beta-glucans, which help to reduce the level of cholesterol in the blood. Our Pizza Gurmè line includes concentrated mixes to produce special pizza bases, in addition to the normally used flours.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (SEPTEMBER 2019)
In the September issue of the magazine dedicated to professional bakery "Il Panificatore Italiano" we published an adv page about our complete mix for functional bread: Pane Funzionale Salus. We also published an article about our brand new complete mix for turmeric and mixed seeds bread: Troppo Buono (Too Good)!
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DISTRIBUZIONE MODERNA - SALUS FUNCTIONAL BREAD IN THE MAIN UNICOOP FIRENZE SUPERMARKETS (JUNE 2019)
Thanks to the collaboration between Il Granaio delle Idee and UniCoop Firenze group, Salus Functional Bread has arrived in the 57 main points of sale of the distribution chain, enriching the bakery department with this healthy bread. This functional bread is sold with mini baguette shape, in a practical 120 g package. The launch of Salus in the stores will be supported by close collaboration with the world of nutritionists, publications in trade magazines and a massive campaign on social media.
AGIPRESS - SALUS FUNCTIONAL BREAD ARRIVES AT UNICOOP FIRENZE GROUP (JUNE 2019)
This June the large scale trade group UniCoop Firenze has enriched the proposal of the bakery department by introducing Salus Functional Bread in the 57 largest stores in Tuscany. Salus, the bread allied against cholesterol, is sold in a practical 120 g package with a mini baguette shape.
IL GAZZETTINO ITALIAN NEWSPAPER – ARTICLE (JUNE 2019)
Il Gazzettino, an Italian newspaper, publiched an article about the "Imprese Vincenti" award from Banca Intesa, aimed at promoting small and medium-sized enterprises that represent entrepreneurial excellence in Italy. Il Granaio delle Idee is one among the 15 winning companies in the Northeast, for the Food & Beverage sector. In order to define the awarded companies, many characteristics have been taken into consideration, including growth, economic solidity, winning business model in Italy and abroad, trademarks and registered patents, drive to Research and Development, etc.
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"MILANO FINANZA" ITALIAN NEWSPAPER – ARTICLE (JUNE 2019)
Il Granaio delle Idee has been awarded as one of Intesa Sanpaolo bank's "Winning Enterprises" in the North-East of Italy. This programme promotes economically solid and growing entrepreneurial excellences. Our company has been selected for its drive to innovation, Italian spirit and clean label philosophy.
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IL POPOLO VENETO - TWO COMPANIES PRODUCE THE FIRST SLICED "FUNCTIONAL BREAD SALUS" (APRIL 2019)
From Veneto comes the sliced "Functional Bread Salus®", the result of a Paduan partnership between "Il Granaio delle Idee", which invented the Salus bread mix, and the company "Il Vecchio Fornaio", which produces the sliced format.
AGIPRESS - THE FIRST SLICED "FUNCTIONAL BREAD SALUS" AT CIBUS FAIR (APRIL 2019)
Produced by the historical Paduan company "Il Vecchio Fornaio", in partnership with Il Granaio delle Idee, the news sliced Functional Bread Salus is a a healthy bread with beta-glucans of oats that help to reduce cholesterol.
“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV (APRIL 2019)
In the April issue of the magazine dedicated to the world of professional bakery "Il Panificatore Italiano" we have published the brand new advertising page dedicated to Functional Bread Salus® Dark and an editorial about the new malted products of Il Granaio delle Idee.
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HORECANEWS - THE FUNCTIONAL PIADINA SALUS IS BORN (FEBRUARY 2019)
After the success of Pane Funzionale Salus®, Il Granaio delle Idee has formed an alliance with Ster Company for the launch on the market of the innovative Piadina Funzionale Salus®, a new ally against cholesterol with bet-galucans in oats.
PADOVA24ORE - IL GRANAIO DELLE IDEE LAUNCHES THE ANTICHOLESTEROL PIADINA (JANUARY 2019)
Padova24h publiched an article about the new Piadina Funzionale Salus®, the healthy piadina with oat beta-glucans, born from the partnership with Ster Spa, leader in the Italian market of piadinas, tortillas and unleavened bread.
“PIZZA E PASTA ITALIANA” MAGAZINE – ARTICLE ABOUT “PIZZA GURMÈ” (JANUARY 2019)
Il Granaio delle Idee rethinks pizza starting from the base: this is how the innovative Nucleo® for Pizza Gurmè was born, the new line exclusively dedicated to pizza masters. Nucleo is the trademark registered by Il Granaio delle Idee: a concentrated blend of homogeneous and stable ingredients that, in addition to the flours normally used, allows to obtain special bases for pizza.
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“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV ABOUT PANE FUNZIONALE SALUS (JANUARY 2019)
In the January issue of the italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread with 7 claims. We published also an article with the nutritional comparison between Pane Funzionale Salus and the white common bread.
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“IL MATTINO DI PADOVA” ITALIAN NEWSPAPER – ARTICLE (DECEMBER 2019)
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“IL PANIFICATORE” MAGAZINE – INTERVIEW AND ADV ABOUT PANE FUNZIONALE SALUS (NOVEMBER 2018)
In the November issue of the italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread with 7 claims. We published also an interview with Marco Temporin, a nutritionist who talked about the importance of functional bread.
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“PIZZA E PASTA ITALIANA” MAGAZINE – ARTICLE ABOUT “PIZZA GURMÈ” (NOVEMBER 2018)
Nucleo® Pizza Funzionale Salus is characterized by the extraordinary nutritional benefits of the Beta-glucans contained in the oat fibre, precious nutrients that help to reduce the level of cholesterol in the blood. Nucleo is the trademark registered by Il Granaio delle Idee: a concentrated blend of homogeneous and stable ingredients that, in addition to the flours normally used, allows to obtain special bases for pizza.
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“IL PANIFICATORE” MAGAZINE – INTERVIEW AND ADV ABOUT PANE FUNZIONALE SALUS (SEPTEMBER 2018)
In the September issue of the italian magazine dedicated to the world of professional bakery "Il Panificatore" we published an advertising page dedicated to Pane Funzionale Salus®, our functional bread with 7 claims. We published altro an interview with the founder and owner of Il Granaio delle Idee, Federico Allamprese Manes Rossi.
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“DISTRIBUZIONE MODERNA” RETAIL NEWS SITE – ARTICLE ABOUT PANE FUNZIONALE SALUS (SEPTEMBER 2018)
Distribuzione Moderna, the daily italian website for news and information about the world of retail, talked about Pane Funzionale Salus in an article of September 2018. The piece talks also about how Il Granaio delle Idee has chosen the IBA bakery fair in Munich to present it internationally.
A day spent “with the hands in the dough” and the bread scent - by Luca Bonacini (july 2018)
Luca Bonacini, Grand Master of the Confraternita del Gnocco d'Oro and food&wine writer visited our headquarters in June 2018. Here is the report of the wonderful day spent “with his hands in the dough”. Thanks to Luca Bonacini for the article he dedicated us on his blog.
“PIZZA E PASTA ITALIANA” MAGAZINE – ARTICLE ABOUT “PIZZA GURMÈ” (JULY 2018)
Nucleo® Pizza 8 cereals: corn, oats, wheat, rye, rice, barley, spelt and durum wheat. 8 selected cereals, together in a concentrated blend of natural ingredients. Enhanced with blue poppy seeds, white sesame, black sesame and toasted soya, Nucleo® Pizza 8 Cereals gives the dough a rich taste and a unique aroma.
La Cucina Italiana.it dedicated an article to functional foods and their importance for people wellness.
The articles talks about Il Granaio delle Idee, with its nucleos (mixes) for baking and its Functional Bread (Pane Funzionale Salus) too.
“2 CHIACCHIERE IN CUCINA” ITALIAN TV COOKING SHOW – CEO INTERVIEW (JUNE 2018)
Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Cristina Dori. The TV show was broadcast on June 2018 on the Italian tv channel 7Gold – TelePadova.
They talked about Pane Funzionale Salus, our functional bread that lowers cholesterol level using only natural ingredients, without chemical additives.
“IL MATTINO DI PADOVA” ITALIAN NEWSPAPER – CEO INTERVIEW (JUNE 2018)
Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Eleonora Vallin.
The article was published on June 2018 on the Italian newspaper Il Mattino di Padova.
It tells the story of Il Granaio delle Idee, which has been working for 20 years to remove the use of chemical additives from bakery, using natural ingredients and biotechnology. Federico also mentioned Pane Funzionale Salus®, our functional bread blend, and the University of Padua Research on the effects of Salus intake by a sample of people affected by Type 2 Mellitus Diabetes.
Thanks to Eleonora Vallin for the article.
2 CHIACCHIERE IN CUCINA – VIDEO INTERVISTA A FEDERICO ALLAMPRESE (29/05/2018)
Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Cristina Dori. The TV show was broadcast on May 2018 on the Italian tv channel 7Gold – TelePadova.
They talked about Pane Funzionale Salus®: the functional bread mix created and patented by Federico Allamprese manes Rossi, owner and founder of Il Granaio delle Idee.
“TG7 NORD EST” ITALIAN TV NEWS SHOW – CEO INTERVIEW (MAY 2018)
Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed during the TG7 NORD EST news show on the Italian tv channel 7Gold – TelePadova.
They talked about Pane Funzionale Salus®, the anti-cholesterol bread created and produced by Il Granaio delle Idee.
“BUONGIORNO MATTINO” ITALIAN FACEBOOK VIDEO SHOW – CEO INTERVIEW (APRIL 2018)
Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Leandro Barsotti. The video was published on April 2018 on the Facebook Page of “Il Mattino di Padova”, an Italian daily newspaper.
Pane Funzionale Salus®, the revolutionary healthy bread on sale at the bakeries, was the star of the show once again.
“TG1 ECONOMIA” ITALIAN TV NEWS SHOW – CEO INTERVIEW (APRIL 2018)
Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Ivana Godnik. The interview was broadcast on April 2018 during the Italian tv news show TG1 ECONOMIA.
Federico talked about the new product of Il Granaio delle Idee: Pane Funzionale Salus®, the light and healthy bread with 7 nutritional benefits, which helps to reduce cholesterol.
“NEMO” ITALIAN TV POLITICS SHOW – CEO INTERVIEW (APRIL 2018)
From the TV report "Along the motorway of the new industry boom" broadcast on 6 April 2018 during the Italian politics tv show “Nemo”. The Italian journalist Antonella Spinelli interviewed Federico Allamprese Manes Rossi. They talked about the economic development of the Northern Italy area between Milan, Padua and Bologna.
“PIZZA E PASTA ITALIANA” MAGAZINE – ADV PAGE ABOUT “PIZZA GURMÈ” (APRIL 2018)
Pizza Gurmè: our line of pizza mixes exclusively dedicated to pizza chefs. Pizza Gurmè blends are concentrated mixes of selected, high quality ingredients. The pizza chefs add them to the flour they normally use, making special bases for pizza.
Video
“BUONGIORNO BENESSERE” ITALIAN TV SHOW – CEO INTERVIEW (MARCH 2018)
Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Francesca Brienza. The TV show was broadcast on March 2018 and talked about wellness and nutrition.
They talked about Pane Funzionale Salus®: the functional bread mix for making a light and healthy bread, patented by Federico Allamprese Manes Rossi.
“TGR VENETO” ITALIAN TV NEWS SHOW – CEO INTERVIEW (MARCH 2018)
Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Ivana Godnik. The interview was broadcast on March 2018 during the Italian tv news show TGR VENETO.
Federico talked about the new product by Il Granaio delle Idee: Pane Funzionale Salus®, the light and healthy bread with 7 nutritional benefits, which helps to reduce cholesterol level.
“CORRIERE IMPRESE” ITALIAN NEWSPAPER – CEO INTERVIEW (MARCH 2018)
Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by the journalist Francesca Visentin.
The article was published on March 2018 on the Italian daily newspaper Il Corriere della Sera.
The article talks about Il Granaio delle Idee and how the company is committed in bringing an healthy and wellness philosophy in the bakery sector, instead of following the current nutrition trends.
An example of this is Pane Funzionale Salus®, the functional and protein bread for those who need to reduce cholesterol, as it contains oat beta-glucans.
Thanks to Francesca Visentin for the article.
“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (MARCH 2018)
In the March issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page and an article about Pane Funzionale Salus®, our functional bread mix, the semi-finished product for functional bread with 7 nutritional benefits and an unique taste.
Article
“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (NOVEMBER 2017)
In the November issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page and an article about Pane Funzionale Salus, our functional bread mix, the semi-finished product for functional bread with 7 nutritional benefits and an unique taste.
Article
“IL SOLE 24 ORE” ITALIAN NEWSPAPER – NOTES ON THE ITALIAN ORGANIC AND VEGAN FOOD MARKET (JULY 2017)
This article by Giovanna Mancini was published on July 2017 on the Italian daily newspaper Il Sole 24 Ore.
The article talks about a research conducted by the consulting firm Adacta, which found that the "organic", "vegan" and "healthy" market moves in Italy a business turnover of 5.5 billion, up 7% annually and with an increasing number of operators. Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, partecipates to confirm this trend, sustaining that continuous investments in innovation and research are necessary to follow this trends.
Thanks to Giovanna Mancini for the article.
“IL PANIFICATORE” MAGAZINE – RECIPE AND ADV PAGE (JULY 2017)
In the July issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page dedicated to Nucleo® Curcuma (our turmeric based bakery blend) and a recipe featuring Nucleo® Sesamino (our sesame based bakery blend): tasty breadsticks enriched with black sesame and poppy seeds.
Article
“IL PANIFICATORE” MAGAZINE – ARTICLE AND RECIPE (APRIL 2017)
In the April issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about 4 products of our organic line and 2 recipes using Arifa Farina Bio, our versatile mix of organic flours, perfect for all bakery products.
Article
“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (MARCH 2017)
In the March issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about our Nucleo® Pan Brioche, our milky soft bread mix, with a recipe for delicious donuts and krapfen.
We published also an advertising page on our Nucleo® Puccia delle Dolomiti, the mix to make the traditional rye bread from the Italian Alps.
Article
“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (NOVEMBER 2016)
In the November issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about our "palm oil free" philosophy.
We published also an advertising page with our Nucleo® Pan Brioche, the delicious and soft bread with a delicate flavor. Nucleo® Pan Brioche is clean label product and it is free from additives or chemical emulsifiers.
Article
“IL MATTINO DI PADOVA” ITALIAN NEWSPAPER – FOREIGN MARKET UPDATES FROM IL GRANAIO DELLE IDEE (JUNE 2016)
This article by Eleonora Vallin is about the opening to foreign markets of Il Granaio delle Idee, published on 14 June 2016 in the Italian daily newspaper “Il Mattino di Padova”.
In 2016 Il Granaio delle Idee, clean label company from the foundation, increased sales abroad, especially in Arab countries: Arabia, Dubai, Lebanon, Jordan.
The article also mentioned the new products: above all, Amordolce, the mix for plumcakes and muffins.
Thanks to Eleonora Vallin for the article.
Article
“ITALIA A TAVOLA” ITALIAN NEWS SITE – A STORY ABOUT IL GRANAIO DELLE IDEE (MAY 2016)
The Article by Davide Oltolini talking about Il Granaio delle Idee, published on 13 May 2016 in the Italian News Site “Italia a Tavola”.
The article tells the story of the clean label company Il Granaio delle Idee, which has eliminated the mono and diglycerides (E471/E472), that are often used in the production of bread and bakery products. The journalist also mentioned the birth in 2004 of the company Ruggeri, who sells special mixtures and flours in the large-scale distribution channel.
Thanks to Davide Oltolini for the article.
In the March issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page about our enzymatic improvers: an image of our bread with important keywords, such as wellness, health and clean label.
Article
“IL SOLE 24 ORE” ITALIAN NEWSPAPER – THE GLUTEN FREE MIX FOR SANDWICHES (MARCH 2016)
This article by Giambattista Marchetto was published on March 2016 on the Italian daily newspaper Il Sole 24 Ore.
The article is about the gluten-free bread mix, Toast Gifrì, and its official launch during the World Allergen Food 2016 fair in Padua Fair buildings.
It also talks about Il Granaio delle Idee’s new products, from our functional bread for diabetics mix to the recent drive to exports.
Thanks to Giambattista Marchetto for the article.
Article
“IL CORRIERE DELLA SERA” ITALIAN NEWSPAPER – THE ENZYMATIC TECHNOLOGY OF IL GRANAIO DELLE IDEE (OCTOBER 2015)
The article by Marco De' Francesco, published on 19 October 2015 on the italian newspaper Il Corriere della Sera, deals with the use of enzymatic technology in the bakery industry by Il Granaio delle Idee. Our company doesn’t use chemicals additives but only natural molecules (enzymes) to improve the characteristics and preservation of bread and bakery products in general.
Thanks to Marco De' Francesco for the article.
In the October issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about the use of our enzymes in the bakery sector, which allows to obtain excellent results without using chemical additives.
In the September issue of the Italian magazine about professional bakery "Il Panificatore" we published an advertising page with our latest clean label products: enzymatic improvers and mixes for bakery.
Article
“LA STAMPA” ITALIAN NEWSPAPER – (JULY 2015)
This article by Eleonora Vallin was published on July 2015 on the Italian daily newspaper La Stampa.
It talks about the first export steps by Il Granaio delle Idee, which started to develop business in Lebanon, Jordan and the Arab Emirates. In 2015 export weighs 20% of the sales volume.
The article talks also about the company's participation at IBA 2015 in Munich, the world's leading trade fair for the bakery and confectionery sectors.
Thanks to Eleonora Vallin for the article.
Article
“IL SOLE 24 ORE” ITALIAN NEWSPAPER – Il GRANAIO DELLE IDEE IS LOOKING FOR PARTNERS (JULY 2015)
This article by Katy Mandurino was published on July 2015 on the Italian daily newspaper Il Sole 24 Ore.
The article talks about the enzymatic technology of Il Granaio delle Idee, but also about the recent opening towards new partners to achieve greater growth targets.
Thanks to Katy Mandurino for the article.
“TGR VENETO” ITALIAN TV NEWS SHOW – CEO INTERVIEW (MAY 2015)
Federico Allamprese Manes Rossi, CEO of Il Granaio delle Idee, interviewed by TgR Veneto, an Italian news show. The interview was broadcast on May 2015. Federico talked about local, artisanal and quality food in italy.
In the May issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about Pane Funzionale Salus®, the only functional bread with 7 nutritional benefits: reduced energy, low fat, reduced carbs, rich in fibre, with oat Beta-glucans, rich in protein and reduced sodium.
Article
“IL MATTINO DI PADOVA” ITALIAN NEWSPAPER – CEO INTERVIEW (APRIL 2015)
This article by Riccardo Sandre talks about the fast growth of Il Granaio delle Idee and it was published the 24 April 2015 in the italian newspaper Il Mattino di Padova.
It talks about the big investments in the Research & Development department by the company, but also about the peculiarities of the company: we have eliminated the chemical substances from our ingredients and we have invented the Nucleo®, the mixes for special breads.
Thanks to Riccardo Sandre for the article.
Article
“IL PANIFICATORE” MAGAZINE – ARTICLE AND ADV PAGE (JANUARY 2015)
In the January issue of the Italian magazine about professional bakery "Il Panificatore" we published an article about Pane Funzionale Salus®, our functional bread with 7 nutritional benefits. Salus contains oat beta-glucans, the soluble fibres that help to reduce cholesterol.
Article
“IL MATTINO DI PADOVA” ITALIAN NEWSPAPER – CEO INTERVIEW (SEPTEMBER 2012)
This article by Nicola Stievano, published on 22 September 2012 on Il Mattino di Padova (an Italian Newspaper) tells how Il Granaio delle Idee has experienced a three-year period of progressive growth in terms of turnover, but also in terms of exports.
It also talks about the participation at the IBA 2012 - International Baking Academy, the international exhibition of reference for the bakery and pastry industry.
Thanks to Nicola Stievano for having dedicated this article to us.
“IL CORRIERE DELLA SERA” ITALIAN NEWSPAPER - ARTICLE (SEPTEMBER 2009)
This article publisehd in September 2009 tells the growth of the company Il Granaio delle Idee and the desire of the owner - Federico Allamprese Manes Rossi - to expand the staff and grow further.
Article
“IL PANIFICATORE” MAGAZINE – ARTICLE ABOUT THE NUCLEOS FOR BAKING (MARCH 2005)
In this 2005 issue Il Granaio delle Idee presented two new nucleosi for special breads, then called kits: Kit Integrale and Kit Riso. Two historical and successful nucleos, still available in our price list. The nucleos allow to completely replace the semi-finished products, using your favorite flour instead and the nucleos instead.
Article
“IL GAZZETTINO DI PADOVA” ITALIAN NEWSPAPER – DISNEY BREANDED BREAD (27/05/2004)
This article by Angelo Ciramosti published on May 27th 2004 on the Italian newspaper Il Gazzettino di Padova tells how Il Granaio delle Idee has obtained the license to produce Disney branded bread. A challenge “Made in Veneto” launched to the industrial snacks: these new snacks are handmade bread, "dressed" in a different way.
Thanks to Angelo Ciramosti for having dedicated this article to us.
Article
"CORRIERE DEL VENETO" ITALIAN NEWSPAPER - DISNEY BRANDED BREAD (13/05/200
An article by Francesca Visentin, published on 13 May 2004 on the Italian newspaper Il Corriere del Veneto. The piece tells the story of the new initiative by Il Granaio delle Idee, the new "panino animato": the snack for children to getting them used to genuine flavors. The recipe, in fact, studied with the University of Padua, provides only natural ingredients and special cereals. Thanks to Francesca Visentin for having dedicated this article to us.
Article
"il gazzettino di padova" italian newspaper - Padua companies awards (11/05/2004)
The article published on May 11, 2004 in Il Gazzettino di Padova on the Padua companies that distinguished themselves in 2003. They were awarded the prize "Azienda Più", established by the Chamber of Commerce of Padua. The Granaio delle Idee was one of the companies awarded because it was run by entrepreneurs under 35, who had been in business for at least 3 years.
Article
"il gazzettino di padova" italian newspaper - an event with "panino animato" (11/05/2004)
The article published on May 11, 2004 on the italian newspaper Il Gazzettino di Padova talks about the event by the rector of the Santuario of Piove di Sacco (PD) Don Franco Callegari. He organized a massive dannier to bring together the parishes of Saccisica area. The bread eaten during the dinner was offered by Il Forno Veneziano by Roberto Canciani and was the "panino animato" distributed by Il Granaio delle Idee.
Article
"il mattino di padova" italian newspaper - Il Granaio delle Idee's new headquarter (7/03/2003)
The article published on 7 March 2003 on the Italian newspaper Il Mattino di Padova announces the inauguration of the new headquarter of Il Granaio delle Idee. In order to face an expanding market, the company has in fact expanded its spaces with a new building of over 1300 square meters in Maserà di Padova.
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