Small plots cultivated with wheat. Hedges between one field and the next, with vast woodlands all around. This is how cereal agriculture works in the mountains around Monghidoro, which gives rise to the special varieties of wheat used by Il Forno di Calzolari. Authentic Italian bread, stone ground and baked to perfection.

THE SPECIALTY PRODUCT: Italian bread in all of its regional forms and seasonal recipes.
AT FICO, GUESTS CAN DISCOVER: From the refreshment of the historic “Gino” sourdough, to the forming and baking of bread and crescenta in the oven.