5.99 €
Officially approved as Traditional Italian regional food product (PAT), it is entirely handmade from genuine ingredients and cooked in a wood oven after a long leavening. A bread characterized by a thick and crunchy crust and a perfectly alveolate high crumb.
1 quantity is about 1000 gr
| Area d'Origine | Campania, Italy |
|---|---|
| Producer | Acqua e Farina |
| Ingredients | Natural sourdough, Salt, Water, Wheat flour "00" |
| Net weight | 1 kg |
At the end of 1700 in contrast to noble bread which was white and made with refined flours, the people’s bread was dark and made with raw flours and was called “cafone”. Its characteristics guaranteed it an intense flavor and a high durability so that it was good to eat up to eight days after cooking!
-6% 
