PANE CASERECCIO DI GENZANO PGI EN

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The homemade bread of Genzano becomes part of the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on November 25, 1997.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Lazio.
The ancient tradition of rural Genzano survives even in the production of the food prince in human history: the bread.
The homemade bread of Genzano, the first bread to mark PGI (Protected Geographical Indication) in Europe, is made with wheat flour, water, yeast and salt; must goodness the quality of the basic ingredients used, particularly cereals, water and support the people, the air of the town that produces over three hundred years.
The dough is left to rise for about an hour and then the bread, made into loaves and loaves, is laid to rest in wooden boxes with sheets of cloth and sprinkled with bran or bran.
At this point, the bread is placed in warm environments where it will undergo another growth and subsequently will be baked at a temperature of 300 ° -320 ° C. to give the bread a crust consisting of at least 3 millimeters.
Crunchy on the outside and very light inside, has a savory flavor and a scent that is reminiscent of the barns. The crust, dark brown color, it is very important because it protects the crumb and keeps for a long soft and spongy. Rich in live cultures contained in the natural yeast, obtained from the mixture of water and flour panificazioni above and without acidify, can not stand the vacuum storage and contact with the plastic and, more importantly, with this yeast is kept cool and fragrant for several days.
It packs shaped loaf with “baciatura hips” or strands of round and long from the weight that varies from 0.5 to 2.5 Kg.

PANE CASERECCIO DI GENZANO IGP FOTO

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