In 1967 Salvatore Murgia, founder of La Forneria, had the idea of ​​starting to produce panettone, pandoro and colombe by hand in Sardinia, and today, after more than fifty years, the passion, care and all stages of production are the same as in the past: three phases of dough with a long natural leavening of over thirty hours, a slow natural drying of twelve hours to keep the characteristic aromas, flavors and softness unaltered, an entirely manual packaging for a total processing of over three days.

For our products we use only the highest quality raw materials and our mother yeast which since 1967 has been handed down for two generations by Salvatore Murgia and continues to be refreshed daily by our pastry chefs.