Il Sambuco
Il Sambuco started out as a vegetable producer in Viterbo in 1984, until Paolo left the city in 1991 and moved to the countryside, where he still lives and works today: amongst the hills of Tuscia, in the picturesque village of Celleno.
In 1997, he started building a wood-fired oven and a laboratory to process grains and bake goods with the least possible environmental impact.
Sustainable technicques
He built it completely based on ecological techniques. In this way, combustion is optimized, wood is being used optimally and Co2 emissions are being reduced. Solar panels with storage produce the electricity needed, and the flours are ground in a mill powered by hydroelectric turbines.
packaging is made of sustainable materials.
Natural fermentation process
Il Sambuco uses sourdough, a natural fermentation process that forms spontaneously by repeatedly mixing water and flour due to the proliferation of microorganisms (microscopic fungi, especially saccharomycetes) beneficial to the human body, especially the intestinal and liver bacterial flora; Saccharomyces elypsoideus, for example, has the property of fighting and containing pathogens such as salmonella that can develop in our intestinal system.
Unlike brewer’s yeast, sourdough, which is used to make bread, also makes bran, the most nutritious part of grain, digestible and absorbable for our bodies.
The organic flours used for the bread dough are produced in an environmentally friendly and raw material-friendly manner, i.e. they are free of chemically toxic substances that are hazardous to health.
Collaboration for 0km
Il Sambuco works with a network of local companies to increase organic farming.
The food chain remains completely local, which means reducing transport kilometers to almost 0 and protecting local jobs.
