“I remember my grandfather use to let the women of Subiaco bake the bread in his oven” those are the words of Marcello, Maratta’s Bakery manager. An entire life spent into the bakery’s laboratory in Subiaco preparing bread, pizza and high quality sweets. And it’s not just Marcello’s passion, the whole family love this job. Every night expert hands work in the laboratory, one after the other, to offer a “taste” of the city and of its gastronimic tradition.
The key of the success of this bakery are the quality of the materials, the patience and the ingredients; bread “is a serious matter and will not tolerate haste; bread making is an art: would you ask a painter to paint a canvas in a hurry?”.
