Today we had the pleasure of hosting the founder of Bike Food Stories, Davide Pagani, and his colleague Gianluca Campanella. Davide and Gianluca have touched the reality of the company and after visiting the production lines have tasted the Puccia Salentina: typical Apulian bread.

Our new friends, both gastronomic doctors, were able to taste and sensually capture the organoleptic qualities of the product: the value of Apulian extra virgin olive oil, sourdough and stone cooking. The goal of Bike Food Stories was to travel around Italy by bike: the stage that brought Davide and Gianluca to Vallefiorita is told here.