Gourmet restaurant in Rome

The Art of Making Bread

Water, flour,yeast and time.

This is enough to make bread.

It develops a microflora, a complex biological system in continuous evolution which gives the final product an extreme digestibility.

This is a Piemontese method. A new way of looking at a traditional method.

The satisfaction of taking care of your own well-being.

Perpetual wants to rekindle a lost tradition, using the art of ancient know how.

Some contents or functionalities here are not available due to your cookie preferences!

This happens because the functionality/content marked as “Google Youtube” uses cookies that you choosed to keep disabled. In order to view this content or use this functionality, please enable cookies: click here to open your cookie preferences.


Short cookie statement
This site uses technical cookies, for statistics and third parties. We do NOT use profiling cookies. You can get more details by visiting the extended information on cookies:
Extended cookie policy
Privacy policy