Alve - PARMA

The best bread in Parma. I am gastronoma-nutritionist and I care a lot about the quality of the products I bring to the table. I love bread and consumption with moderation mainly at breakfast, but on one condition: that respects my quality criteria; i.e. certified local flours, little refined, mother yeast, long leavening, little salt and ideal cooking (no burnt because of genotoxic compounds that press releases). Do this long premise, I choose Alvè, for two years now for the professionalism they put in their work. Their bread meets all my demands and I highly recommend you try it. It is fragrant, it is preserved for a long time and emanates an unmistakable perfume. All distinctive features of a leavened bread with mother. I often stress (to whom I recommend it) that microbial activity and metabolites from the secondary metabolism of microorganisms not only improve the nutritional properties of the product, but also organoleptic ones. In plain words, it is a easily digestible bread, which does not cause abdominal swelling (the toast slightly) and satie very much, at equal weight with other commercial cloths (also for the high fiber content). Thank you for these excellent leavenings! I always take the durum wheat, the integral and the rye! IG: mens_sanaincorporesano_ is my page on nutritional advice

Very nice local, super friendly and helpful staff. Not to mention their excellent products with first choice raw materials. The bread then, a set of different textures, crispness and softness in the same mouth that wrap you in an explosion of tastes. 110 and deserved praise

Pizza and products made with yeast mother and slow leavening products in fridge equally good (cheese and some meats)

I admit I didn't know you, I passed in front and I was attracted by the preparation of the panettoni. Purchased one and I must say it was exquisite! Congratulations and continue like this!

I recently discovered this bakery and I'm sorry to have had to eat junk until... a treasure chest of smells, taste, courtesy and love for your work. I'm a periplo of Parma to take bread in this place. I'll try something else. Bravo