Il Forno di Pioppi
Il Forno di Pioppi is one of those, by now few, artisan companies in our Region of Umbria that preserve the history and traditions of bread-making made of simple things but of great quality. After many years of work as apprentice bakers, in 1966 the two Pioppi brothers set up on their own and thus began the production of products of the ancient tradition of the Perugia area with desserts such as the Ciaramicola, the naturally leavened Torta Dolce Perugina (for Easter ), the Torcolo, the Torcolo al Candito di San Costanzo, the Pinocchiate, the Torciglione. A special mention must be given to their Torta di Pasqua Umbra al Formaggio with naturally leavened (Today Produced All Year Round),considered among the best ever, much appreciated even outside our territory. The changes in consumer tastes have also led Forno di Pioppi to experiment and innovate, always maintaining quality and tradition, introducing a new line of leavened products such as Panettoni and Colomba Pasquale which have also distinguished themselves by winning numerous awards
