Discover our
whitepaper

Not just a
gut feeling

Along with professor Marco Gobbetti and his team (faculty of Food Sciences at the University of Bolzano), we investigated the impact that a biga & sourdough fermented Pinsa Romana has on our gut health.

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Why biga & sourdough is better

time is
our best
ingredient

You cannot rush perfection. A true artisan chases the perfect product by bettering his craft, knowing time does bear fruit. When mastering the art of making sourdough flatbreads, time is (y)our best ingredient. A lengthy fermentation process will positively impact texture, fl avour, digestibility and other biochemical and nutritional characteristics. Constantly innovating, time didn’t stand still at Fourneo. 

Time is and will always be our best ingredient

Our product benefits

Supreme satiation

Easy to digest

higher bioavailability

richer taste and texture