๐ Enjoy the cooking of Italy and save 25% on ckbk Membership ๐ฎ๐น
Published 2013
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.
ยฉ 2013 All rights reserved. Published by University of California Press.
Advertisement
Spotted a problem? Let us know!
Advertisement