FRANCA LOVINO A photographer in search of the breads of Italy

The best time to eat bread is an hour after it has been taken out of the oven.  However, I have to confess that I have never been able to resist the temptation to eat it as soon as I took it out from the oven. The excitement of tasting the bread after witnessing the entire baking process is unique and indescribable. The value of the bread, once one has overcome one’s excitement about the extraordinary quality of the product, lies in the human value it contains. The two priceless ingredients that are used to produce this gastronomic delight are the time and love of those who make it.