The press conference captured the attention of industry professionals, local institutions, and the media, confirming that bread remains a cornerstone of the city’s food culture—a symbol seamlessly uniting tradition, territory, and quality.

The official debut of “Pane del Reno – Pan Boffetto“ was met with outstanding attendance and strong media coverage. This new Municipal Designation of Origin (De.Co.) was spearheaded by the Bakers’ Association of Bologna and its Province to celebrate the artisanal heritage and culinary identity of the Bologna region.

The project was envisioned with a clear goal: to restore bread to its rightful place at the center of the table as a cultural, historical, and social icon of Bologna, while simultaneously promoting a local supply chain built on quality, sustainability, and craftsmanship. In fact, the Reno Loaf beautifully weaves together the symbolic value of the Reno River, the legacy of the Municipal Bakery championed by Francesco Zanardi—the city’s famous “Mayor of Bread”—and the historical records of Bolognese baking traditions.

“With the Reno Loaf, we want to bring back to Bologna’s tables a bread that truly speaks of our land, our traditions, and the daily dedication of our artisan bakeries,” stated Antonio Di Benedetto, President of the Bakers’ Association of Bologna and its Province. “It is a way to give identity and value to a simple yet fundamental staple of our food culture.”

Giancarlo Tonelli, Director General of Confcommercio Ascom Bologna, also emphasized that: “The Reno Loaf project honors the daily work of our bakers, protects our heritage, and strengthens the culinary identity of the Bologna territory. The De.Co. certification recognizes the cultural and economic value of a supply chain rooted in professionalism, quality, and a deep bond with the local community.”

The Reno Loaf is crafted using flour from wheat grown and milled right here in Emilia-Romagna, Cervia sweet sea salt reduced to 1%, local tap water, and high-quality lard or, alternatively, extra-virgin olive oil. The loaf features a crispy crust and a soft, dense crumb, weighing approximately 400 grams, and is available for purchase either whole or pre-sliced.

The contribution of the partner companies involved in the supply chain is vital. Gabriele Maggiali, Commercial Director of Molini Pivetti S.p.A., highlighted the strategic importance of raw material quality and supply chain sustainability: “Flour is no longer just an ingredient; it is the culmination of a journey that begins in the field and ends in the artisan workshop.”

Ultimately, the Reno Loaf stands as a new contemporary icon of Bolognese food culture: a wholesome, identity-driven, and sustainable bread that tells the story of our region while looking firmly toward the future.