Pane e Salame wrote the history of bread making in Montemario first and then in Torrevecchia

Our bakers start work before the sun rises each day to ensure that every product is warm and fragrant when it arrives on our customers' tables.

The warm, fragrant aroma of baking alone allows you to appreciate the authenticity of the product and is proof that fresh, authentic ingredients, used with traditional techniques, ensure the highest quality. In today's bakeries, flour is just one of thousands of ingredients, but choosing quality flour—like the one we use from Mulino Padano—is certainly crucial. Then you need to add a lot of passion, innovation, and a pinch of experimentation.

The bakery stands out for its wide selection: among the traditional varieties, standouts include naturally leavened bread, homemade bruschetta bread, Umbrian-style unsalted bread, and the authentic rosettes typical of Roman breadmaking—tall, hollow, and crispy. We're also a safe haven for anyone who loves whole wheat, rye, or five-grain bread, as well as Sporty, a low-carb bread. Also worthy of note are all the specialty breads, such as sesame, olive, pita, and pizza bread, topped with a fragrant slice of freshly cut mortadella, as tradition dictates.