"Camaldoli Cafone Bread" is a very ancient type of bread, typical of Neapolitan cuisine, characterized by its elongated shape and dough made from durum wheat flour, water, salt, and yeast, and it has received the prestigious recognition of Traditional Italian Agri-food Products. The origin of Camaldoli Cafone Bread. The name comes from the Camaldoli hill, located in the northwestern part of Naples, famous for its scenic beauty and for the Camaldoli Abbey, a Benedictine monastery founded in 1012 by Saint Romuald. In their many monasteries and convents, located in different parts of the world, the monks also dedicate themselves to welcoming pilgrims and helping the poor, to whom the cafone bread they usually prepare is distributed. An extraordinary flavor given by century-old sourdough. Camaldoli bread is very popular in Neapolitan cuisine and is often eaten accompanied by cured meats, cheeses, or other simple foods. There are several variations of Camaldoli bread, depending on the area in which it is prepared and the personal tastes of the producers; here we offer it with the most traditional dough, based on sourdough from Panificio Morra which, being linked to hundreds of years of tradition and several days of preparation, gives it an extraordinary flavor.
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"Camaldoli Cafone Bread" is a very ancient type of bread, typical of Neapolitan cuisine, characterized by its elongated shape and dough made from durum wheat flour, water, salt, and yeast, and it has received the prestigious recognition of Traditional Italian Agri-food Products. The origin of Camaldoli Cafone Bread. The name comes from the Camaldoli hill, located in the northwestern part of Naples, famous for its scenic beauty and for the Camaldoli Abbey, a Benedictine monastery founded in 1012 by Saint Romuald. In their many monasteries and convents, located in different parts of the world, the monks also dedicate themselves to welcoming pilgrims and helping the poor, to whom the cafone bread they usually prepare is distributed. An extraordinary flavor given by century-old sourdough. Camaldoli bread is very popular in Neapolitan cuisine and is often eaten accompanied by cured meats, cheeses, or other simple foods. There are several variations of Camaldoli bread, depending on the area in which it is prepared and the personal tastes of the producers; here we offer it with the most traditional dough, based on sourdough from Panificio Morra which, being linked to hundreds of years of tradition and several days of preparation, gives it an extraordinary flavor.
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