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An ancient recipe for homemade bread
Called "pane nero" (black bread)
due to the use of durum wheat, which makes
it darker than normal bread. Don't be mislead,
however: it's not wholemeal or granary bread.
Long-lasting, it's excellent toasted with
olive oil, tomatoes or chicory (Acquacotta).
The so-called "Pane Nero" is typically
produced in Monte Romano
Generally a round loaf, its crust is porcelain white,
while inside the crumb is compact and springy.
Natural yeast (water and flour). The dough is left
to rise at 25°C. Once shaped, the loaves are
cooked in a wood oven at 200°C
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A good source of iron and protein.
Traditional Product in the region of
Lazio (Ministerial Decree n° 350/99)Monte Romano -
L'Antico Forno - Monte Romano
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Il Casereccio - Monte Romano
L'Antico Forno - Monte Romano
Il Casereccio - Monte Romano
Bread Festival ("Sagra del Pane")
in Monte Romano, every year with stands,
conferences, a procession in historic costume, guided
visits to the oil mills and labs... and ending with
a firework display.
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Versione Italiana
