The history of Il Forno di Canoàra starts a long time ago when Fabio Bertolucci, aged only 22, abandoned his university studies to pursue a dream and an ideal: to stay and work in his territory. It was 2004 when he began to approach the art of bread in an old wood-burning oven of a small local bakery thanks to the teaching of the historic baker of the Municipality of Casola, Gino Andrei. It is the beginning of the adventure: from here Fabio, with enthusiasm begins to pass on the flavor of a tradition otherwise destined to vanish and, after so much effort, courage and sacrifice, he manages to open his bakery with a wood oven, in Canoàra, a splendid meadow in the town of Regnano. Since its foundation in 2008, the goal of Forno In Canoàra has been to make known and increasingly appreciated the Marocca di Casola (traditional bread of the highest quality, Slow Food Presidium, made with chestnut flour) and to encourage the recovery of ancient supply chains such as chestnut cultivation and the sowing of wheat and potatoes. The Forno in Canoàra, the Marocca di Casola or the bread with potatoes from Regnano (and various other collateral products) have thus helped to initiate, in collaboration with other companies in the area that have joined, a process of land recovery and development. of a local economy that was unthinkable until a few years earlier.