"Della" in Print
In bon appétit:
The Top 10 Best Bread Bakeries in America
"All the breads—country-French style, semolina, pane integrale—are made with organic flours and sea salt and baked in wood-burning ovens. It doesn't get any more artisanal than that." —By Andrew Knowlton, Photograph by Erik Johnson. January 2011
In Napa Sonoma Magazine:
Wake Up Call: Where to enjoy the best breakfasts in Wine Country
"Della Fattoria Downtown Café The venue: Beloved European-style café. The food: The food: An homage to all things local, artisanal, and farm fresh. The daily menu features excellent breads and pastries, along with a few light entrées such as a French toast sandwich or poached eggs on toast. Weekends add a handful of more substantial options that change with the season, such as a breakfast piadina and blueberry buttermilk pancakes." —By Jill Silverman Hough. Fall/Winter 2010
Petaluma's Della Fattoria Downtown Does More Than Bake Bread
"Kathleen and Ed Weber may have started out as bakers, but what they have created is the whole package: growing their own food, distributing their baked goods to restaurants all over the North Bay, selling at farmers markets, hosting folks at their farms and (for my purposes) they dish up a pretty yummy lunch." —By GraceAnn Walden. May 5, 2011
On the Screen!
Della Fattoria was featured in two episodes of Taste of Place with chef Donald Link. Join Donald as he visits the farm to create pizzas using fresh ingedients grown there and to experience first-hand the baking of Della breads in the wood-burning ovens.