About us

It was in 1934 that Giovanni Fancello came from Sardinia, specifically from Dorgali (NU), to Rome as a grain merchant. Once he arrived in the capital, it was a short step from grain to flour, and then to bread. The Fancello family history is rooted in the world of bread making, and Stefano, who today heads up the company’s technical branch, was actually born and raised amongst doughs: the starter dough, the “mattera” in which the bread rests before it becomes that fragrant scented food that graces the tables of Italian homes every day. And, in a way, bread also led him to love…
It was in 1974, indeed, that a 10-year-old Stefano met the love of his life, Antonella, a little 4-year-old girl who lived in the building where the Fancello family had opened a bakery, and who went there each morning with her mother to buy bread. And so began regular meetings between the two and each of their families which, in adolescence, developed into an engagement and, in 1990,when both of them were still very young, into marriage. Antonella Rizzato then began to work with her husband in the family business… [ Read more ]