- About us
- Company details
We’re 7 Artisan, two generations of Bakery at work, an artisan workmanship. We adopt a fully manual production cycle, ensuring commitment to detail and precision in every processing phase.
We carefully select our ingredients favouring the typical local produce of our territory, the Marche, from nuts, from rose apples, from vino cotto to the best local grain flours.
Our continuous search for ancient and genuine, authentic expression of the Marche culture, flavours has led us to create products that are original in their formulation and taste.
Number of employees:
FROM 3 TO 9 EMPLOYEES
Annual turnover:
between 250.000 and 500.000 Euro
Reference year of turnover:
2019
Export turnover:
Less than 75.000 Euro
Activities:
FOOD INDUSTRIES
PRODUCTION OF BAKED AND FLOUR PRODUCTS
Production of fresh bread products
Product of crispbread and biscuits; production of preserved pastry products
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Company:
I SETTE ARTIGIANI SRLS
Telephone:
+39 0733508451
Web site:
Address:
VIA NUOVA DEL MOLINO, 35
City:
COLMURANO (MC)
Zip Code:
62020
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Biscuits with Donkey Milk
The milk used to make our biscuits is produced by Mamma Asina in Colmurano in the province of Macerata. This is the first company in the Marche region to engage in the natural rearing of open free-range donkeys and production of their milk, in total respect for the animals’ welfare. During the transhumance period, the animals move to the Sibillini Mountains National Park.
To make our biscuits, we use very few ingredients so as not to alter the specific properties of the donkey milk.
Biscuit with Paccucce of Colmurano
The “paccucce” are dried segments of Rose Apple from the Sibillini Mountains marinated in Vino Cotto – mulled red wine. The Rose Apples are characterised by an acidulous sugary pulp, with an intense and aromatic scent. The pulp is firm and crisp, with bright red colour on the sun-exposed side of the fruit.
A short pastry covered with almonds encases the Paccucce in a tasty casket.
Chocolate Panettone
Our Panettones are made with a double dough and a double leavening in a fully artisan process that requires 36 hours. The care in every phase of processing make our Panettone soft and fragrant. Pure dark chocolate are added to the mixtures, making our Panettones unique.
Praline Nougat
For the production of our nougats we use two fundamental ingredients: respect for traditional recipes and a completely manual work, using high quality raw materials, from chocolate to IGP strictly Italian hazelnuts. The doughs of our nougats are laid on a marble slab at room temperature, cut and packaged with an elegant and innovative packaging.