Pane vivo, the unique, easy-to-digest bread made with ancient durum wheat, now available for delivery throughout France.

In a world where food has become a complex subject, marked by contradictory and often alarming information on bread, a food that is central to the history of humanity, Pane Vivo offers an alternative. Adriano Farano, a journalist turned passionate baker, has devoted three years of in-depth research to creating the ideal bread, a bread that is not only harmless but genuinely beneficial to health. His investigation revealed that 99% of the bread produced daily in France, even that considered healthier (wholemeal, sourdough), suffers from serious defects: indigestible gluten, high glycemic index, excess salt and excessiveadditives.

The key to Farano's approach lies in the rediscovery of wheat biodiversity, in particular an ancient variety of durum wheat, eclipsed by modern high-yielding but nutrient-depleted varieties. All Pane Vivo breads are made from the same distinctive dough, using an organic wholemeal flour (T150) of an ancient, rare and golden durum wheat, whose yield is five times lower than that of modern varieties, but which offers a more digestible gluten and a richness in trace elements comparable to that of meat. They are also prepared with a 136-year-old natural sourdough, contributing to long shelf life and a reduced glycemic index of 48.6, significantly lower than that of traditional wholemeal bread.

Note that no baker's yeast is added to these breads. Indeed, Adriano tells us that yeast, even in small quantities, loses all the benefits of sourdough. As well as giving it an acid taste, it doesn't allow the sourdough to ferment sufficiently to remove the gluten that is so indigestible to some. In addition, they contain a specific salt from the Ile de Ré, which is lower in sodium and used in moderation, making Pane Vivo breads 40% less salty than standard breads. These breads are also distinguished by their ability to keep for at least a week, and can be frozen without altering their quality.

Because not everyone can afford to visit a bakery on a regular basis, or to go to Paris for that matter, Adriano has set up a subscription system, Casa, to make these unique breads available throughout France. Each Pane Vivo loaf, whether Sapiens, Livia flavored with rosemary and olives, or Shéhérazade enriched with sumac and za'atar, is prepared with the same base.

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The Casa subscription offers a host of benefits: free delivery anywhere in mainland France, long-life and freezable breads, exclusive conferences with Adriano Farano, and much more. It's an invitation to rediscover bread, not as a simple commodity, but as a vehicle for well-being, pleasure and health.

In short, if you're wondering about gluten, if you'd like to taste a real organic bread made entirely from sourdough, made to retain all the nutrients and provide you with a quality food, why not try it and why not adopt it. In any case, you won't be able to say it's too far for you.