Slowly leavened for 36 hours and stone-baked, this loaf releases a rustic aroma and a golden crust that encloses a soft, airy crumb. Stone-ground Italian flours for an intense and authentic taste Long fermentation that provides digestibility and slightly acidic notes Ideal for sharing at the table, perfect with both butter and extra virgin olive oil
Product details
Description
Slowly leavened for 36 hours and stone-baked, this loaf releases a rustic aroma and a golden crust that encloses a soft, airy crumb.
Stone-ground Italian flours for an intense and authentic taste
Long fermentation that provides digestibility and slightly acidic notes
Ideal for sharing at the table, perfect with both butter and extra virgin olive oil