Our bread brings to the table an ancient rural tradition: when wheat flour was scarce, it was partially replaced by so-called “recovery flours” made from humble ingredients such as bark, acorns, lichens, and potato peel.

We call it Pancôr — a name that combines the dialect words pan and côr, literally “bread of the heart”—and our young baker, Evan Moro, prepares it fresh every day using an over fifty-year-old sourdough starter and leaving the dough to rest for 28 hours.
It is a bread made for sharing, a bread that encapsulates the values of the past in the simplicity of its eternal scent.
One of its most symbolic versions is the “bark bread”, made with bark from white and red spruces felled by Storm Vaja in 2018 in Sappada. This powerful story inspired an evocative documentary featuring Chef Stefano Basello, shot by internationally acclaimed director Swan Bergman. Pancôr is served with every dish — a faithful companion to the entire meal. Its crust crackles with every bite, while the crumb, rich in resinous and balsamic notes, reveals a beautifully open texture thanks to its 80% hydration. It’s not just bread—it’s a living piece of our heritage, an essential part of our culinary identity.