Cerchiara bread 1 kg

Cerchiara Bread is not just a food but a true culinary treasure that embodies centuries of tradition and savoir-faire. Characterized by its compact, round shape with the distinctive "rasella" and produced following ancient methods, this bread represents the apogee of Cerchiara's baking art.

Unique Features:

Unique shape: The roundness and the lateral "rasella", a distinctive bulge given by the traditional closing technique.
Ancient Mother Yeast: Use of a natural yeast that has been passed down for generations, giving the bread a unique texture and a slight acidity.
Traditional cooking: Cooked at perfect temperature in oak, chestnut and beech wood ovens, obtaining an unrivaled golden crust and internal softness.
Long leavening: A leavening of at least six hours in wooden drawers which ensures superior lightness and digestibility, as well as prolonged conservation.

Benefits:

It will last longer: Thanks to the leavening and baking technique, Cerchiara Bread maintains its freshness and flavor for 10-15 days.
Health and Digestibility: The long leavening and the use of natural sourdough make this bread particularly digestible and suitable for everyone.
Unique Flavor Experience: The combination of traditional ingredients and cooking methods gives the palate an unmistakable experience of aromas and textures.

Why Choose Cerchiara Bread:

Opting for Cerchiara Bread means marrying a piece of Italian gastronomic history, appreciating the care and passion of generations of bakers and enjoying a natural, digestible and long-lasting product. Perfect for any meal, it is ideal for those who do not want to compromise on quality and taste.

Conclusion:

Cerchiara Bread is more than just bread; it is a journey through the flavours, techniques and traditions of Cerchiara. A product that speaks of the land and of the expert hands that continue to create according to ancient recipes, guaranteeing a rich tasting experience deeply rooted in Italian culture.

Ingredients:

0 flour, wholemeal flour, water exclusively coming from the Cerchiara spring, mother yeast (strictly refreshed every evening) and a pinch of salt