Features: bread cooked in wood-burning oven, with a round shape and a weight of about 800 grams. Crust characterized by a dark hazel color and soft consistency. Inside, it has the characteristic color of semi-wholemeal bread, and is compact but soft. It has an intense cereal perfume.
Ingredients: white flour, wholemeal flour, water, salt, sourdough starter, and yeast.
Po bread is mainly used during meals. It can be eaten with Lunigiana cold cuts and cheese, like Filattiera cooked pork shoulder or Lunigiana caciotta.
Both products are registered in the list of the Traditional Agri-foodstuffs of Tuscany.
Thinly sliced and toasted, it is excellent to prepare crostini with Lunigiana mushrooms and to go with Treschietto onion soup.
Po bread is produced every day and is directly sold in the bakery of Uglianfreddo.
It is also sold in the shops of Fivizzano and Aulla.
How to reach Po
Highway A 15 La Spezia – Parma, exit Aulla. Take SS no. 63, direction Cerreto Pass, at about 4 km from Fivizzano take the road to Uglianfreddo.
|Panificio Il Forno a legna di Po, di Fiorini Eva||Fivizzano (MS)|