Esmach & Vinnatur, together again

The company that is revolutionizing the bread making culture will be at Villa la Favorita di Sarego (Vicenza), from the 5th  to the 7th of April where they will bring joy to guests with the best products of this art.

After last year’s success, which saw Esmach feature at the reknowned review of natural wines, they will return to the event with a unique opportunity which expresses the values and spirit of Esmach.

The principles of natural viticulture dialogue/blend are similar to with those of the natural leavening in bread-making, and will bring to Villa Favorita an example of people who, while focusing on quality and naturalness, continually manage to innovate.

EsmachLab is the permanent Esmach laboratory, which will produce bread, focaccia and pizza non-stop, adapting them to the different times of the day: from breakfast to lunch, from aperitif to dinner, to accompany visitors to Vinnatur during their exploration of the senses.

Esmach’s special guests will be Stefano Bongiovanni, authority in the use of alternative flours and cereals and Stefano De Lorenzi, chef at the restaurant ‘Zenzero’, who will bake quality products by choosing ingredients that are organic, Italian, and of highest quality.

Esmach’s men will be happy to talk about, explain and illustrate the story of an adventure that is more than 40 years in the making, but that has had to change in the last three. From a company which produced machines for bakeries to a business for the bread making culture, where the focus is no longer on the machine itself, but on foodculture, quality, and passion.

In addition, you will be able to meet those responsible for the development of the EsmachLab project and learn about how it allows even those with no direct experience in bakeries to enter this world, and become a Daytime Baker.

ENTER
Esmach & Vinnatur, together again
31/03/2014 News

The company that is revolutionizing the bread making culture will be at Villa la Favorita di Sarego (Vicenza), from the 5th  to the 7th of April where they will bring joy to guests with the best products of this art.

After last year’s success, which saw Esmach feature at the reknowned review of natural wines, they will return to the event with a unique opportunity which expresses the values and spirit of Esmach.

The principles of natural viticulture dialogue/blend are similar to with those of the natural leavening in bread-making, and will bring to Villa Favorita an example of people who, while focusing on quality and naturalness, continually manage to innovate.

EsmachLab is the permanent Esmach laboratory, which will produce bread, focaccia and pizza non-stop, adapting them to the different times of the day: from breakfast to lunch, from aperitif to dinner, to accompany visitors to Vinnatur during their exploration of the senses.

Esmach’s special guests will be Stefano Bongiovanni, authority in the use of alternative flours and cereals and Stefano De Lorenzi, chef at the restaurant ‘Zenzero’, who will bake quality products by choosing ingredients that are organic, Italian, and of highest quality.

Esmach’s men will be happy to talk about, explain and illustrate the story of an adventure that is more than 40 years in the making, but that has had to change in the last three. From a company which produced machines for bakeries to a business for the bread making culture, where the focus is no longer on the machine itself, but on foodculture, quality, and passion.

In addition, you will be able to meet those responsible for the development of the EsmachLab project and learn about how it allows even those with no direct experience in bakeries to enter this world, and become a Daytime Baker.