Mountain Bread
It is a classic homemade bread, made from a mixture of organic type 0 flour, mountain water, a pinch of salt, and yeast. These ingredients are processed until you obtain a dough with a homogeneous and firm consistency. Bread is made from organic type 0 wheat flour and stone-ground organic wholemeal spelt flour. The dough is divided, before rising and baking, into loaves of 500 grams in size. These loaves have a slightly elongated shape with a central split. Its crunchy, fragrant crust has a dark, yellow colour that recalls ripe cereal, while its crumb is light beige with a fine, regular alveolation. It goes very well with cured meats, jams, and honey. In cooking, it can be used as croutons for soups and - when stale - it is perfect for passatelli and bruschetta. In particular, it is typical of the Monzuno area.
