Francesco Pompetti has established himself as a dough artisan through continuous research work on flours, fermentations and local products. With his Impastatori Pompetti project, he has received awards from Gambero Rosso.
Born and raised on the Italian Adriatic coast, in Roseto degli Abruzzi, Francesco Pompetti discovered a passion for baking and dough making at an early age. After his first experiences in the family bakery, he decided to specialize in fermentation techniques and flour selection, studying ancient grains and working with local farmers to enhance the specificities of the area.
In 2015, he opened a first store dedicated to pan pizza and Abruzzo street food, attracting the attention of enthusiasts and food critics. From this experience was born the Impastatori Pompetti brand, a reality in which it is possible to buy doughs, baked goods and preparations that reflect the path of research on yeasts and quality ingredients. Pompetti's philosophy is based on precise hydration, slow-maturing doughs and the use of local raw materials, such as extra virgin olive oil and spelt grown in the hilly areas of the region.
Confirming his method, Gambero Rosso dedicated positive reviews to Pompetti, listing his project among the excellence of street food in Abruzzo. In the meantime, the innovative drive has translated into training courses for other professionals, participation in gastronomic events and collaborations with prominent chefs aimed at evolving pizza and artisanal baking to new horizons. Impastatori Pompetti has thus become a veritable laboratory, where every product, from the pan to the loaf, is cared for in every detail, enhancing seasonality and closeness to the territory.
