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The "Pane Cafone dei Camaldoli" is a very ancient type of bread, typical of Neapolitan cuisine, characterised by its elongated shape and dough made from durum wheat flour, water, salt and yeast. It has received the prestigious recognition of Traditional Italian Agri-food Product. The origin of Pane Cafone dei Camaldoli: Its name derives from the Camaldoli hill, located in the north-western part of the city of Naples, famous for its scenic beauty and the Camaldoli abbey, a Benedictine monastery founded in 1012 by Saint Romuald. The Camaldoli are a Catholic monastic order whose name derives from the Latin "deserted house" and refers to the solitary, secluded life chosen by the monks of this order. Camaldolese hermits live in small monastic communities located in isolated areas, where they can devote themselves to prayer, meditation and manual work. In their numerous monasteries and convents around the world, the monks also welcome pilgrims and assist the poor, to whom they distribute the pane cafone they traditionally prepare. The Camaldoli hill is also an area known for the production of quality wine and olive oil, and is home to numerous farm holiday facilities and farms. It is also rich in trails and nature paths suitable for walks and outdoor excursions. An extraordinary taste from centuries-old sourdough starter: Camaldoli bread is very popular in Neapolitan cuisine and is often eaten with cured meats, cheeses or other simple foods. There are several variations of Camaldoli bread, depending on the area where it is prepared and the producers' personal tastes; here we offer it with the most traditional dough, made with the sourdough starter of Panificio Morra, which, being linked to hundreds of years of tradition and several days of preparation, gives it an extraordinary taste.
Price including VAT
The "Pane Cafone dei Camaldoli" is a very ancient type of bread, typical of Neapolitan cuisine, characterised by its elongated shape and dough made from durum wheat flour, water, salt and yeast. It has received the prestigious recognition of Traditional Italian Agri-food Product. The origin of Pane Cafone dei Camaldoli: Its name derives from the Camaldoli hill, located in the north-western part of the city of Naples, famous for its scenic beauty and the Camaldoli abbey, a Benedictine monastery founded in 1012 by Saint Romuald. The Camaldoli are a Catholic monastic order whose name derives from the Latin "deserted house" and refers to the solitary, secluded life chosen by the monks of this order. Camaldolese hermits live in small monastic communities located in isolated areas, where they can devote themselves to prayer, meditation and manual work. In their numerous monasteries and convents around the world, the monks also welcome pilgrims and assist the poor, to whom they distribute the pane cafone they traditionally prepare. The Camaldoli hill is also an area known for the production of quality wine and olive oil, and is home to numerous farm holiday facilities and farms. It is also rich in trails and nature paths suitable for walks and outdoor excursions. An extraordinary taste from centuries-old sourdough starter: Camaldoli bread is very popular in Neapolitan cuisine and is often eaten with cured meats, cheeses or other simple foods. There are several variations of Camaldoli bread, depending on the area where it is prepared and the producers' personal tastes; here we offer it with the most traditional dough, made with the sourdough starter of Panificio Morra, which, being linked to hundreds of years of tradition and several days of preparation, gives it an extraordinary taste.
