Sourdough starter is a mixture of flour and water in which the microorganisms live and reproduce. Which feed on the sugars contained in the flour to produce carbon dioxide. This fermentation process makes the dough rise and gives it other superior qualities: it maintains its organoleptic qualities such as fragrance and flavor over time, makes it naturally soft and very easy to digest. This process has been forgotten by modern industry because it requires attention and takes time, in addition to the constant care of the original starter. Fraccaro on the other hand has cherished this heritage and every day renews its passion for tradition and quality.