The story begins in the mid-19th century when Francesco Di Leo opened his bakery in the town of Altamura, and began to bake bread which had been prepared at home by his fellow citizens, as was common at the time.

During the 1930s his youngest son Pietro began to produce and sell his bread, founding the Panificio Di Leo.

Classic and distinctive, Savoiardi just out of the Di Leo oven are the ideal solution for anyone who loves making sweets with biscuits, especially Tiramisus, because they hold their shape well even when they get soaking wet.

Today, Di Leo plant covers a surface area of 18,000 sq. m. out of a total area of 100,000 sq. m. Inside there are five different fully automated production lines with an annual production capacity of 18,000 tons.