Luigi Piras started the artisanal production of bread, cakes, panettone and colombe in 1956 in Villacidro. Since then the oven has never shut down and the family business continues with Tomaso, Luigi's youngest son. His creative flair, combined with foresight and deep dedication, lead him to ever new challenges, including the most recent opening of the first bakery outside the island, in the center of Rome. Each recipe is made precious by the mother yeast the original created by Maestro Luigi Piras in '56 and refreshed daily. "Many years have passed, but in our laboratory you will always find just an oven, fresh and genuine ingredients, our hands experts and a lot of passion."