Calabrian Bread as Tradition, Recipes as Innovation
Innovative Recipes with a Retro Soul - Calabrian Bread as Tradition, Recipes as Innovation
By Paola Bisciglia Images provide by Monica Florio
In Cosenza’s historic center, just steps away from the enchanting 13th century Cathedral, stands the PaneStorto Lab—a small workshop that has redefined the art of breadmaking. Born of passion and creativity, this project has become a symbol of innovation rooted in tradition. In 2022, it earned recognition as one of Italy’s finest bakeries at the prestigious Golosaria event in Milan.
In Italian, the word storto conveys something that is “crooked,” “wrong,” or “out of line.” But for Monica Florio, founder of PaneStorto, the term takes on new meanings: singular and creative.
“PaneStorto doesn’t follow the rules of modern breadmaking. The bread is designed to last—it’s made without refined flours or large airy holes, and enriched with oilseeds. The production is small-scale and made-to-order to minimise waste. I’m passionate about making good bread without overcomplicating it, but with a lot of creativity,” Monica explains.
A Journey Rooted in Resilience
Monica’s breadmaking journey began just before the pandemic hit, initially as a small home-based venture. “The first loaf I made—hazelnut, almond, and blueberry—was baked in my own kitchen,” she recalls. While the global lockdown could have stalled her plans, Monica instead used the time to refine her craft, expand her product range, and master social media to share her vision of a Made in Calabria project with a wider audience.
As a micro-business, PaneStorto champions the unconventional. It defies mass consumerism and wastefulness, emphasizing the principle that nothing goes to waste. Nor is it wrapped up in the fanaticism for sourdough—Monica also uses yeast to strike a balance between innovation and tradition.
The Bread of Possibilities
What began as an experiment and hobby quickly evolved into a specialised bakery and a thriving micro-enterprise. By 2022, PaneStorto had gained national acclaim, celebrated among Italy’s best bakeries at Golosaria.
PaneStorto’s standout creations feature unique flavour combinations designed to complement high-quality pairings. The hazelnut, almond, and blueberry bread pairs beautifully with bold cheeses, such as blue varieties, or even lard served on warm slices. The fig, walnut, and baked olive bread is a natural match for rich, characterful cheeses. For a savoury twist, the sun-dried tomato, almond, and wild fennel bread is ideal with Belmonte tomatoes and creamy stracciatella.
A New Take on Tradition
PaneStorto offers more than just bread. Its offerings include dried frese, rustic loaves, and specialty breads enriched with ingredients like dates, figs, and raisins, which remain fresh and flavourful thanks to slow baking techniques.
Monica’s inventive approach extends to smaller creations: Mezzefrese (toasted bread wedges, ensuring no crumb is wasted), Tostette (thin, crispy slices for a perfect bite), Paletti (grissini-like sticks made without oil), Stortini (almond flour-based wine biscuits with a sweet and salty crust of sugar, salt, and cinnamon), and Sbriciolata di stortini (a sweet-savory crumble tart made from the same dough as Stortini).
“I use whole grain and dark flours, particularly rye, which I love,” Monica says. “Oilseeds are always part of the base because they lower the glycemic index and add fibre, enhancing the bread’s rustic, flavourful quality. My recipes are constantly evolving.”
Made in Calabria, Against All Odds
In 2022, PaneStorto Lab found its permanent home in Cosenza’s historic centre, a place that dear to Monica’s heart. “I have a deep connection to the old town because it’s where I spent the best moments of my childhood,” she shares.
Despite offers to open in Milan, Monica chose to stay in Calabria. “I believe in my land, with its slower pace and its deep-rooted traditions. Fast food doesn’t belong to us; for us, food is about family, care, and conviviality—not just sustenance.”
Today, Monica manages every aspect of her business, from dough preparation and baking to overseeing social media. “My recipe ideas come to me in my sleep, and the next day, I test them out. That’s how my products come to life,” she says. As demand grows, she has begun training collaborators, emphasising craftsmanship over automation.
A Role Model for a Creative Calabria
PaneStorto Lab is a beacon of Calabria’s productive and creative spirit. By sourcing most of her ingredients locally, Monica showcases the richness of her region while reducing environmental impact. Her products are sold in select boutique stores and distributed in cities across Italy, bringing a slice of Calabria to a wider audience.
Through her passion and ingenuity, Monica Florio exemplifies a Calabria that works hard, honours its traditions, and proudly shares its culinary heritage with the world. PaneStorto is more than a bakery—it’s a story of resilience, innovation, and love for a land that inspires.
