Casereccio Bread

Pane Casereccio

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

The basic bread of Rome and the Castelli Romani, it is made with natural yeast in large round or long loaves (called pagnotta and filone, respectively), sometimes baked in a wood-burning oven. Its pleasantly chewy, rough texture is ideal for bruschetta.