Features: white bread cooked in wood-burning oven. Long loaf or traditional loaf. The long loaf weighs 500 grams, the small loaf 300-400 grams, the big loaf 1.2 kilos. Crust: hazel color, thick, and crunchy. Inside, it is white, soft, and wet.
Ingredients: white wheat flour, water, salt, yeast. The flour is obtained from stone milling.
Azzano bread is used during meals, ideal for bruschette with mushrooms or combined with local cold cuts, like soppressata (cured neck of pork) and tizzone of Giustagnana, Cardoso bologna, and Camaiore lard, cold cuts of the ancient tradition of Historical Versilia.
Azzano bread is produced every day and sold on the spot in Azzano. It is also possible to find it in the grocery stores of Lucca, Massa, and Carrara.
How to reach Azzano
Highway A 12, exit Versilia, follow the road signs to Seravezza and then to Azzano.
|Panifico Riccardo Folini||Azzano (LU)|