If San Francisco were in Europe, you would expect sourdough bread
with the legendary European flavor. They're not going to move San
Francisco, but you can have that marvelous bread.
In 1962, Mr. Michael Angelo Morabito, Jr. brought the San Francisco
sourdough starter to Pennsylvania. He nurtured it for twenty years
then added a special blend of European Master Baker’s dough.
Long fermentation, the best ingredients and hearth ovens combine
to make the hearty Spolettini.
The result is a football shaped roll that is crusty on the outside,
moist on the inside and robust with real flavor and texture.
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