This bread is typical of the Molise tradition from the town of Cercepiccola, in the province of Campobasso, in the mountains of the Molise Apennines.
High-quality ingredients, pure spring water, mountain air, coarse semi-wholemeal flour, long fermentation of over 24 hours, baking in ancient ovens at low temperature and for a long time as it used to be done: the freshness of this product, thanks to these peculiarities, remains for a week.
€ 8.00
Description
This bread is typical of the Molise tradition from the town of Cercepiccola, in the province of Campobasso, in the mountains of the Molise Apennines. High-quality ingredients, pure spring water, mountain air, coarse semi-wholemeal flour, long fermentation of over 24 hours, baking in ancient ovens at low temperature and for a long time as it used to be done: the freshness of this product, thanks to these peculiarities, remains for a week.
Ingredients
Type 2 soft wheat flour, durum wheat semolina, water, natural yeast (gluten), salt.
Allergens: gluten;
May contain: Cereals containing gluten
Nutritional Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
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