This bread is typical of the Molisano tradition of the town of Cercepiccola, in the province of Campobasso, in the Apennine Mountains of Molise. High quality ingredients, pure spring water, mountain air, coarse semi-whole flour, long fermentation of over 24 hours, baked 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.
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This bread is typical of the Molisano tradition of the town of Cercepiccola, in the province of Campobasso, in the Apennine Mountains of Molise. High quality ingredients, pure spring water, mountain air, coarse semi-whole flour, long fermentation of over 24 hours, baked 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.
