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    Bibanesi Classic 400g

    Da Re

    Regular price €4,50

    Tax included. Shipping calculated at checkout.


    Wheat flour,  Extra virgin olive oil (12%), Lard, Sea salt, Malt extract (barley, wheat), Malted cereals flour (barley, wheat), Yeast, Sesame seeds on surface (0.2%). May contain traces of soy
    Allergy Warning: contains wheat, barley, and sesame seeds



    Small breadsticks shaped and delicately hand stretched. Here are the Bibanesi with their unmistakable fragrance, donated by those who have been making bread for four generation with love for good things.
    The dough obtained from rich gluten flour and the precious extra virgin oil is kneaded manually after a very slow and lengthy leavening stage of 18 hours: the famous long leavening procedure so characterized by the best artisan tradition. Rigorously devoid of preservatives or chemical additives, Bibanesi are a result of a careful research of flavours and wide experimentation realised attentively using selected ingredients by those who love the good things that nature offers.

    The addition of a sprinkle of sesame seeds enriches and further exalts the unique flavour. Bibanesi are distinguished from any other quality bread or traditional breadsticks thanks to this particular procedure and careful research. They are appreciated by the packaging that guarantees crackling freshness, resulting in a light and nutritious food.



    For generations, the company has boasted an ancient tradition in the field of typical Veneto bread processing.
    Several times expanded and completely renovated in the seventies, it was at the time, in quantity and quality of the types of bread produced, one of the largest bakeries active in the North East without having lost the connotation of a food company called for the creation of traditional Venetian agri-food products of an artisan character.
    Deliberately, the company preferred not to transform the production plants into fully automated processes, in the belief that the so-called "industrial" bakeries churned out very large quantities of bread, but without those characteristics of fragrance and appetibility that are inseparable from a method of processing at least in part, anchored to the best artisan tradition, and therefore linked to several phases to be carried out manually during the production process. For this reason, despite the considerable quantities of bread produced daily, subsequent renovations never disturbed the delicate and essential passages of a paste processing process carried out according to the most rigorous and traditional canons of bakery art. This rigorous corporate philosophy has made the market connote typical Da Re bread as a product of great and recognized quality. Hence, however, the difficulties of distributing bread on a very large number of bakeries and shops, those of night work and those, almost insurmountable, of finding skilled workers available to work at night where there is a high turnover throughout the sector.

    Here then is the need to study, to discover, in some way to "invent" a radically new product, a little bread and a little breadstick, but at the same time able to preserve unchanged the characteristics of genuineness and fragrance typical, in freshness and flavor, of the typical handmade good bread of the time. And this in the wake of the most solid and best artisan tradition.



    The commitment and care that the Da Re Company dedicate to the quality of their product, reflects particular attention given to nutritional requirements suggested by a complete, intelligent and balanced diet. Quality reliability, principle of legality and security of supplied products, substantial and significant prerogatives for a company that produces bread, becoming thus, a fundamental and inevitable requirement in a constant prospective research of a high quality food product worked and baked according to the most severe measures of the best artisan tradition.

    From this perspective, some production and product process choices acquire particular and decisive importance, such as:

    • accurate and severe selection of raw materials and absolute fresh and unique ingrediants which takes place in a prospective of rigorous comparison of quality and exact characteristics of every single ingredient
    • absence of food additives that together with the nutritional richness of ingrediants used, offer the standard authenticity of Bibanesi
    • total exclusion in their parts, components and ingrediants of elements of transgenic derivation (GMO)
    • the use of 100% Italian extra virgin oil of national and regional origin – of extraordinary quality deriving from renowned cultivars
    • manual stretching of the dough
    • a complete control system through rigorous procedures of entry, in process and final checks