We are proud that our "Original Rye Bread from the Valais" is supported by Slow Food as a Presidio. The Slow Food Presidi are Slow Food projects to protect small quality productions that preserve traditional food crafts.




Familiar with sourdough production thanks to his master craftsman's certificate, Amadeo has added the Milanese cake specialty to his range.

At Christmas time, he traditionally makes panettone from sweetened wheat sourdough, which also serves as a natural leavening agent. It takes about 3 days to make and requires a lot of skill and patience. The Simplon Panettone is refined with chocolate chips or candied fruit.