Fresh pasta, bread and pastry

Saragolla wheat bread from the Benevento area

Saragolla wheat bread from the Benevento area, golden from an ancient grain

Saragolla is an old durum wheat that held out in the Sannio hills while newer varieties took over, and it mills into a fragrant, deep yellow flour. The bread is raised with criscito, a mother dough, over two kneadings and a night-long rise, then shaped into round loaves and baked in a wood oven. A Slow Food Presidium and a Campanian PAT.

• A moist, springy, yellow-tinged crumb with small, even holes
• A thin brown crust, lightly floured and scored across the top
• Aromas of dried fruit, toast and honey over a sweetish, savoury taste

How to enjoy it. The everyday loaf of the Sannio, it shines toasted under freshly pressed olive oil, in bread soups, or with the cheeses and cured meats of the area.

Production areas

Campania

Season

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