Our story 

 

Virginia  (later known as Gina of the bakery) began working in a local bakery when she was twelve years old, walking three miles to her job every day to help support her family. In 1924, she opened the doors to her job Italian Bakery in a small village near the Adriatic Sea, just a few hours north of Rome. She had five hungry mouths to feed at home and needed to make more money. The hand made bakery goods were made from all natural and local artisanal ingredients. The tradition of hands on Baking continues today, the bakery is well known and supplies various fine bakery goods to much of Europe.

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In 2008 the family struggled to create a perfect and unique Pizza crust, that was crispy and fluffy all in one using the same methods used by grandma. The combination of a recipe of the very famous Roman Focaccia Bolla (bubble). The final Crust consists of only five simple ingredients with no preservatives. The creation‘s success was due to the use of specific type and brand of the ingredients up to and including the water. They then toiled with the timing and hand stretching of the ingredients. 

 

In 2016, Bob Saurman (an admitted lifelong pizza eater) from California, was visiting Italy.  He tasted this special pizza and knew it had to be exported to the U.S to be enjoyed by the masses.

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In early 2018, Focaccia Bolla (Italian for Bubble) was introduced in the U.S. and is currently available from special fine food distributors. The wonderful taste and tradition of a hand stretched Italian crust is yours to enjoy.  The Bread/Crust is imported and distributed exclusively in the U.S.  By  B-Italian LLC.