Forno Follador at SANA Food 2026

From February 22 to 24, Forno Follador participated for the first time in SANA Food in Bologna (Hall 18, Stand D16), the organic trade fair for companies and professionals focused on sustainability, transparency, and quality of raw materials.

"SANA gave us the opportunity to connect with professionals and consumers who are increasingly attentive to authentic taste and product transparency, and to share the values that guide our work every day: family tradition, craftsmanship combined with technological innovation, and the use of carefully selected Italian and organic raw materials. Transparency, sustainability, and traceability are not slogans for us, but concrete principles, and our supply chain is built on relationships of trust with producers. We apply these same principles to distribution as well, choosing select channels, supporting our commercial partners, and offering practical demonstrations designed to ensure consistent quality and reduce waste." explains Antonio Follador.

At Forno Follador, we select 100% Italian wheat flours, milled by the best mills in the country, and work every day with refreshed sourdough starter that gives our products unique organoleptic characteristics, greater digestibility, and long shelf life.

Forno Follador brought a selection of representative products to the fair, from large leavened goods - the Apricot Venexiana and the Traditional Colomba - to large-format breads: the Sincera, made with spelt and type 1 flours, toasted barley malt and enriched with mixed seeds; the Nobile, made with whole wheat durum flour; and the Gentile, the new spelt loaf, delicate and digestible, presented as a preview at Taste.