PANIFICIO GIUNTINI sas

Bakery Giuntini, as reported by the notarial formula in use at the time, 20 October 1902 Silvio was the Raffaello Giuntini, bakers, at the age of 53 years acquired in a suburban area of ​​Quarrata, along the old road that led to carters and Lucciano from there to San Baronto and Vinci, the land on which was built the historic headquarters of the Bakery Giuntini.

In a few years they were built several buildings and flourished so many activities, so that there is realized an ante litteram mall complete with a bakery, pasta factory, butcher, fruit and vegetables, tavern, food and tobacco.

The evolution given the territory was so important that the town took its name from my great-grandfather and his physical appearance: the village was called and is called Silvione why Silvio was a tall, big man. From 1902 onwards, the bakery has witnessed two world wars, in twenty years, and much more, all this time, among the many ups and familiar events, six generations of Giuntini have alternated nell'impastar flour, the great-grandparents and Silvio Gioconda , great-grandparents Dario and Julia, grandparents Amedeo and Maria, my parents Franco and Maria Luisa, Nicholas I and my wife Antonella and now my sons Jonathan and Thomas who continue the age-old family tradition.

Today the bakery is located in the new center of Quarrata and production still follows the rhythms and times determined by the succession from the harvesting and calendar celebrations: one begins in late August with the harvest, it start with crushed with the grapes and fied, and then chestnut horses, nougat and gingerbread, panettone and witches, rags and rice pancakes, loafs and brioscine Lenten, doves and apple pies, finally with jam tarts and cakes of bread and cherries you get to the threshing of grain end of June.

Among the bakers of the most appreciated are the Panaccio, the loaves of sourdough, music paper and the wood-burning oven focaccia. We supply the communal canteen quarratina and in cooperation with the Bakery Cioni and Nutritional Service ASL Pistoia we realized the project: "There's good to snack": the children of our elementary schools receive each school day a snack that can Oasi Agrituristica Baugiano be fresh yogurt, fresh fruit, oven focaccia wood, slices of bread with extra virgin olive oil or pizza margherita.

In partnership with farmers and other companies in the place we reseeded the ancient grain type Verna and, after the second harvest and reduction of raw flour, is entering into production a bread and a cake at zero kilometers.