In 1967 Salvatore Murgia, founder of La Forneria, had the idea to start producing panettone, pandoro and colombe by hand in Sardinia, and today, after more than fifty years, the passion, care and all the production phases are the same as in the past: three phases of dough with a long natural leavening of more than thirty hours, a slow natural drying of twelve hours to maintain the characteristic scents, flavors and softness, a completely manual packaging for a total processing of more than three days to produce a single panettone. For our products we use only the highest quality raw materials and our mother yeast, which since 1967 has been handed down by Salvatore Murgia for two generations, and which today continues to be refreshed daily by our master pastry chefs.