List of products by brand Menchetti

it was 1948, and in September of this year Angiolo and Santi managed to open their own bakery and devote themselves to production. More and more known and appreciated the "Montagnano bread" makes space on the market. Today we are in Cesa in Valdichiana, 3 km from Montagnano, in a factory that allows us to produce quality and efficiency.

A family history

In a fast society, slow emotions are extinguished, but not for everyone ...

Since the early years of the century, the Menchetti family has been dedicated to trade. The first major turning point in the business took place in the first post-war period: it was 1948, and in September of this year Angiolo and Santi managed to open their own bakery and devote themselves to production. More and more known and appreciated the "Montagnano bread" makes space on the market. Today we are in Cesa in Valdichiana, 3 km from Montagnano, in a factory that allows us to produce quality and efficiency.

Respect and attention to the environment

The land is not ours, we just borrowed it and we must preserve it for future generations. Always aware of our origins and the value that the earth holds for our history and our future, we try to pay the utmost attention to the environment. For this reason we use green energy, recover rainwater and try to reduce our environmental impact as much as possible. Delivering the planet intact and healthy to future generations is not only important, it must be a daily commitment for us.

The Menchetti farm

We cultivate our lands to guarantee the entire production chain "from field to table" and to enhance the tradition of our Tuscan territory.

In the Menchetti agricultural company (currently in organic conversion) we cultivate our wheat with the care and passion that distinguish us.

Products with Verna wheat

We believed in it and were the first to reuse this ancient grain

It was the early 2000s when from a meeting between Uncle Luca and Pietro Pagliuca (then director of the Agricultural Consortium of Siena), it all began, in close collaboration with Professor Stefano Benedettelli (Department of Agri-food Production and Environmental Sciences of the 'University of Florence).

Verna wheat is an ancient variety of soft wheat that we grow directly on our farm, it is stone ground because this type of grinding allows you to keep the wheat germ inside the finished product and preserve a large amount of vitamins and minerals. ; the flour we obtain is type "2", or semi-wholemeal, therefore naturally rich in fiber.