Fresh pasta, bread and pastry

Pane di Monte Sant'Angelo (Gargano bread)

Pane di Monte Sant'Angelo: a great round Gargano loaf with an almond-brown crust

Soft wheat flour, water, salt and a natural starter known locally as 'lu crescente' go into a round loaf traditionally baked in a wood-fired oven. The old loaves reached 80-90 cm across, sized to last a household from one weekly bread run to the next. It has been a traditional agri-food product (PAT) since 2005.

• A crisp, almond-coloured crust that runs dark, 2-5 mm thick and often dusted with flour
• A milk-white crumb, soft yet dense, with an even, regular structure
• No additives, yet it resists going hard for days, gaining a fuller flavour as it ages

How to enjoy it. Eat it fresh with everyday meals, then let it firm up: after a few days it becomes the sturdy stale bread that Gargano's country dishes are built on.

Production areas

Apulia

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