The bakery was born in 1958 when the Castellarins arrived in Latisana. At the beginning, the company was run by Franco's father and then by his son. After him up to now, the bakery is run by Raffaele Chittaro and his two collaborators. The bread making respect the tradition with long leavening bread and with the use of the starter. Moreover the festivity yeast as "panettone", "colomba" and "focacce friulane" are their responsibility.
