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. Handcrafted, it uses only ingredients from the Molise land and is baked in an ancient oven as per tradition.
AWARDS WON
First place at the XIII Competition for the best Traditional Breads and Baked Products "Premio Roma", 2018.
€ 20.00
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. Handcrafted, it uses only ingredients from the Molise land and is baked in an ancient oven as per tradition. AWARDS WON First place at the XIII Competition for the best Traditional Breads and Baked Products "Premio Roma", 2018.
Ingredients
Bread made with exclusive natural leavening using a 40-year-old sourdough starter. Whole wheat Senatore Cappelli durum flour stone-ground, spring water, and sea salt.
Whole wheat Senatore Cappelli durum flour stone-ground, water, sourdough starter (gluten), salt.
Allergens: gluten;
May contain: Cereals containing gluten
Nutritional Analysis
Attention
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