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Garfagnana Spelt Bread

Garfagnana Spelt Bread

Features: spelt bread is produced in long loaves (also called "frusta"), about 30cm long, or in traditional loaves of bread with a diameter of 18cm. Each loaf weighs 250 / 300 grams. The crust has a hazel color, slightly dark, is soft, and is characterized by a star-shaped cut in the traditional loaf and by some transversal cuts in the long loaf. Inside, it is light and characterized by a compact and soft consistency.

Ingredients: Garfagnana spelt flour 60%, superfine flour 40%, sourdough starter, yeast, salt, water.

Garfagnana spelt bread is used during meals. Slightly insipid, it is excellent with the traditionally tasty local cold cuts.
Among them, bazzone ham of Garfagnana and Serchio Valley.
Particularly tasty also the combination with mature cheese like pecorino and goats' milk cheese of Garfagnana.

Garfagnana spelt bread is produced three times a week and is sold in the local shops.

How to reach Castelnuovo Garfagnana
From Versilia to Seravezza, go ahead to Castelnuovo Garfagnana
From Lucca: take SS 12 up to Borgo a Mozzano, then take SS 445.

The Producers
  Panificio Angela
Bakeries - Castelnuovo di Garfagnana (LU)
  Panificio Profumo di Pane
Bakeries - Castelnuovo di Garfagnana (LU)

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