BARBARIA BREAD 420G

Pan Barbarià is a black bread typical of the Cuneo valleys that derives from an ancient mixed cultivation technique of high mountain terraces. The same name (Imbarbarito or Imbastardito bread) tells the story of this food. In the mountainous and foothill areas the cold temperatures were not conducive to the cultivation of wheat, so not all years yielded a good harvest. The only cereal suitable for certain climates and altitudes was rye, which, while guaranteeing stable yields, gave a little-digestible and little-loved flour. The two cereals were then sown together: rye, resistant to cold temperatures, but not to strong winds, was supported by wheat, equipped instead with a stingy ear sensitive to climatic adversities, but also with a short and robust stem.

It is produced using mother yeast, so its preparation is very slow, with long leavening times. The taste characteristics are peculiar, it is a little sour and very tasty, it has a high humidity and a dark color. The slices are excellent for preparing croutons, the crust is thick, the crumb abundant, compact and very moist.

Thanks to the type of processing and the long leavening, this bread stays fresh longer than bread made with only white WHEAT flour. To make it even more fragrant, we recommend passing it in the oven for 5 minutes, just long enough to heat it up.

420g loaves.