S.Bernardo represents the perfect union of quality, tradition, and elegance. Its source originates in the Maritime Alps, at an altitude of 1,300 meters in a healthy and unspoiled environment. Known since 1926 for its lightness and excellent organoleptic characteristics, it has also been an expression of Italian design since the 1990s, thanks to its unmistakable “Gocce” bottle, designed by Giorgetto Giugiaro. Still an icon of style today.
S.Bernardo has made a firm commitment to achieve zero impact by 2026. With Slow Food Italia and Terra Madre, of which it is a partner and supporter, it is implementing concrete projects in the field of eco-sustainability.
An important step towards achieving zero impact, which is getting closer thanks to the actions taken over time by S.Bernardo, such as the creation of a wind farm that has been providing clean energy to the Garessio plant for more than 10 years.
Today, S.Bernardo continues its journey by choosing Scuola Italiana Pizzaioli.
Water is a fundamental ingredient for achieving an excellent dough.
The low sodium content and low fixed residue make S.Bernardo perfect for preparing light and well-leavened pizzas. At the table, with its neutral pH, S.Bernardo is the perfect ally of master pizza makers because it harmoniously balances the expertly paired flavors.
