STONE BREAD

JUST LIKE GRANDMOTHER DID IT

An ancient bread, leavened for 48 to 72 hours. A bread that is the fruit of the tradition and wisdom of Southern Italy and the work of the Campanian mills which guarantee a unique stone-ground semi-wholemeal flour.

The yeasts and flours slowly mature in the cloth that covers it and then, once released from the wrapping during the final leavening in the air, create that beautiful and tasty crust enhanced by cooking in the stone oven.
The bread cools, always very calmly, on wooden boards in a ventilated room.
It is the calm that makes it unique and tasty but it is the raw materials and the skilful processing that enhance the flavour.
The result of everything is a loaf of about 2 kg which can be stored and consumed for 2/3 weeks and which is ideal for bruschetteria, excellent for soups, recommended for tasting cured meats and cheeses
With the same processing, the versions are now also available: 100% wholemeal with cereals, with hemp flour, with coconut charcoal.