This durum wheat and potato bread won third place as the best bread in Italy in the Historical and Traditional Breads category at the 2016 National Prize Roma competition. High quality ingredients, pure spring water, garden-grown potatoes cultivated in high altitude, long fermentation of over 24 hours, baking in ancient low-temperature ovens for a long time as it was done in the past: the freshness of this product, thanks to these peculiarities, remains for a week. How to store: It should be kept in a cool, but not refrigerated, environment with the right humidity. For purchases over a kilogram: cut into quarters and place in the freezer or shock freezing. Afterwards: thaw at room temperature and then place in a warm oven before serving on the table.
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This durum wheat and potato bread won third place as the best bread in Italy in the Historical and Traditional Breads category at the 2016 National Prize Roma competition. High quality ingredients, pure spring water, garden-grown potatoes cultivated in high altitude, long fermentation of over 24 hours, baking in ancient low-temperature ovens for a long time as it was done in the past: the freshness of this product, thanks to these peculiarities, remains for a week. How to store: It should be kept in a cool, but not refrigerated, environment with the right humidity. For purchases over a kilogram: cut into quarters and place in the freezer or shock freezing. Afterwards: thaw at room temperature and then place in a warm oven before serving on the table.
