Sergio Martini, master breadmaker, is an undisputed expert in the art of bakery. For years he has produced the ‘magic’ bread of Montegemoli, that one that tastes better the day after baking, and keeps all its goodness intact for four or five days. He has organised courses in breadmaking both for professionals and for bread-lovers. His secret lies in the water used, and in the flour – only type 2 – with no ‘improvements’, obviously. For him, to use any additive or additional ingredient is forbidden. His courses are an exhaustive guide to the knowledge of breadmaking. The flour for the Montegemoli bread is produced exclusively by the Antico Molino Artigianale Messerini, active since 1890 in Fabbrica di Peccioli (PI). The cylinder mill transforms the grain into a special flour classified as type 2, one that manages to retain the powder from the milling, the fibre, and the germ of the grain, so as to ensure that the bread, once baked, does not lose any of that unmistakable flavour and its characteristic scents.