Out of love for dough – and for the Neapolitan art of improvisation
In the narrow, lively streets of Naples, where the aroma of fresh dough and tomato sauce fills the air, the story of Pane di Napoli once began - not as a great invention, but with a small, ingenious idea from a baker who combined his love of the craft with the Neapolitan art of improvisation.
In his bakery, there was often some of the finest pizza dough left over after a busy day. Too good to dispose of. But in Naples, nothing that still has taste and soul is wasted. Inspired by the deep-rooted tradition of making something delicious out of everything, the baker had an idea: why not shape the pizza dough into small loaves?
From the stone oven in Naples to the IBIS range
He rolled it into long loaves and baked them in a stone oven. The result was a flat, crispy bread with an airy crumb and an unmistakable taste. The first Pane di Napoli was born - a bread that combined the soul of pizza with the everyday suitability of bread. Ideal for sandwiches, perfect with olive oil, tomatoes or simply on its own.
Always on the lookout for authentic, traditional baked goods, IBIS discovered Pane di Napoli - a genuine original from the heart of Naples that carries the spirit of its origins: it is delicious, honest and full of character.
This is what Italy tastes like.
Whether served warm with melted mozzarella and grilled vegetables or cold with fresh tomatoes, basil and a touch of olive oil - Pane di Napoli is versatile and always a delight. Its fine crust and fluffy inside make it the ideal basis for creative recipe ideas or as a Mediterranean snack between meals.
Italian taste, just the way you want it
