Antonio Mattei

These toasted Brioche Slices are still prepared according to the original 1958 recipe, made with soft wheat flour, butter, free-range eggs, sugar, fresh yeast and sea salt, but above all without glucose syrup.
The secre ot their pleasant fragrance concists in the double and slow leavening of the Brioche Dough. Once baked, the still soft bread is cut and left to the rest for 24 hours, the slice are then toasted to get their golden color and traditional crumbly and light. consistency.
The slice of toasted Brioche Bread are cut thick to give them a greater consistency : these slices ‘do not break’ when butter and jam or peanut cream, or any other ingredients for savory combinations such as mascarpone or robiola, are spread on top!