Features: mainly cooked in wood-burning oven. Round loaf of bread with a diameter of about 30cm and a weight of 1.5 kilos.
Dark and crunchy crust. Inside, it is light yellow, soft, and wet. It has a more delicate perfume than wheat bread. Slight wood aroma.
Ingredients: wheat flour, potato flakes, water, salt, yeast. The flour is obtained from stone milling.
Potato bread is used during meals. The presence of the potatoes among the ingredients make it softer for more days, during which it also maintains its particular taste.
The big loaves are excellent if combined with the cold cuts of Upper Versilia, like Camaiore bologna, tizzone and soppressata of Giustagnana, and the lard of Camaiore.
Upper Versilia potato bread is produced every day.
How to reach Upper Versilia
Highway A 12 exit Versilia, follow the road signs to Seravezza and Stazzema.
|Panificio Lazzeri||Pontestazzemese (LU)|
|Panifico Folini||Querceta (LU)|
|Panificio Andrea D'Angiolo||Seravezza (LU)|