Why we love Zambiasi’s bread


Zambiasi is the name of the bakery in Cavaion Veronese, and this shop is simply a must for all bread lovers. But what is it exactly that makes it so special? The answer is simple: the bread is pure and natural, especially the wholemeal loaves and rolls, made with the bakery’s special flour, milled directly on the premises.

The Zombiasis explain why this makes all the difference. Wheat germ is a concentrated source of several essential nutrients, including amino acids, fatty acids, minerals, vitamins B and E. Despite all this, the germ of the wheat kernel is usually eliminated, thus depriving flour of a precious supply of fibres, vitamins and minerals.

This refining procedure is carried out to both improve the palatability of the end product and increase its shelf life, since the polyunsaturated fats contained in the wheat germ have a tendency to oxidize and become rancid on storage. The milling procedure employed at Zambiasi’s ensures that its wholegrain flour preserves most of its nutritional properties. Only small batches are produced, enough to last a week, so that the flour employed is always fresh. As well as its renowned wholemeal wheat flour, the bakery also makes a wide array of special flours, from rye, millet, oat, Khorasan wheat, the ancient Senatore Cappelli and Tumminia durum wheat cultivars, spelt and so on.

Zambiasi’s bakery is setting up a rest stop along the 6-km route of the “Turri Memorial” fun-run, which passes just by the shop!

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