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Three Loaves Red Prawn Award
THE BAKER: The passion for dough started with pizza, but before long he was won over by the magic of bread. "Bread is a great school, it requires maximum attention, the margin for error is very high, it is the most beautiful challenge," says young Francesco Arnesano without a doubt. Willpower, determination and continuous comparison with masters such as Pediconi, Bonci and Trombini have made him one of the best Italian bakers in just a few years. THE BAKERY: It starts with Pane Nostrum, a rustic type, the "simple" daily bread, to reach a 100% rye bread straight out of...