The "Cafone Bread from Camaldoli" is an ancient type of bread, typical of Neapolitan cuisine, characterized by its elongated shape and its dough made from durum wheat flour, water, salt, and yeast, which has obtained the prestigious recognition Traditional Italian Agri-food Products. The origin of Cafone Bread from Camaldoli. The name derives from the hill of Camaldoli, located in the northwestern part of the city of Naples, famous for its scenic beauty and for the abbey of Camaldoli, a Benedictine monastery founded in 1012 by St. Romuald. The Camaldoli are a Catholic monastic order, whose name derives from the Latin "desert house," referring to the solitary and withdrawn life that the monks of this order choose to lead. The Camaldolese hermits live in small communities of monks located in isolated areas, where they can dedicate themselves to prayer, meditation, and manual work. In their numerous monasteries and convents, scattered in various parts of the world, the monks also dedicate themselves to welcoming pilgrims and assisting the poor, to whom the cafone bread they usually prepare is distributed. The hill of Camaldoli is also a production area for quality wine and olive oil, and hosts numerous farms and agricultural businesses. Furthermore, it is rich in paths and nature trails, suitable for walks and outdoor excursions. An extraordinary taste given by the century-old mother yeast. Camaldoli bread is very popular in Neapolitan cuisine and is often consumed accompanied by cold cuts, cheeses, or other simple foods. There are different variants of Camaldoli bread, depending on the area where it is prepared and the personal tastes of the producers, here we propose it with the most traditional dough, based on the mother yeast from the Panificio Morra which, being linked to hundreds of years of tradition and several days of preparation, gives it an extraordinary taste.
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The "Cafone Bread from Camaldoli" is an ancient type of bread, typical of Neapolitan cuisine, characterized by its elongated shape and its dough made from durum wheat flour, water, salt, and yeast, which has obtained the prestigious recognition Traditional Italian Agri-food Products. The origin of Cafone Bread from Camaldoli. The name derives from the hill of Camaldoli, located in the northwestern part of the city of Naples, famous for its scenic beauty and for the abbey of Camaldoli, a Benedictine monastery founded in 1012 by St. Romuald. The Camaldoli are a Catholic monastic order, whose name derives from the Latin "desert house," referring to the solitary and withdrawn life that the monks of this order choose to lead. The Camaldolese hermits live in small communities of monks located in isolated areas, where they can dedicate themselves to prayer, meditation, and manual work. In their numerous monasteries and convents, scattered in various parts of the world, the monks also dedicate themselves to welcoming pilgrims and assisting the poor, to whom the cafone bread they usually prepare is distributed. The hill of Camaldoli is also a production area for quality wine and olive oil, and hosts numerous farms and agricultural businesses. Furthermore, it is rich in paths and nature trails, suitable for walks and outdoor excursions. An extraordinary taste given by the century-old mother yeast. Camaldoli bread is very popular in Neapolitan cuisine and is often consumed accompanied by cold cuts, cheeses, or other simple foods. There are different variants of Camaldoli bread, depending on the area where it is prepared and the personal tastes of the producers, here we propose it with the most traditional dough, based on the mother yeast from the Panificio Morra which, being linked to hundreds of years of tradition and several days of preparation, gives it an extraordinary taste.
