The entrance of a furnace used to make Pane Casereccio, traditional bread from Apulia, Italy.
The furnace used to bake Pane Casereccio dough. Pane Casereccio, home style bread from the Apuglia region of Italy, is baked in the oven at between 3-400 degrees. The yeast remains live in the centre and so it’s recommended that you cut the bread from the end to avoid a bloating stomach. The modern habit young Italians have of drinking beer with pizza means that two differing yeasts linger in the stomach and cause havoc. A local wine like 14% Taranto is a much better idea! Made by a cooperative vineyard, its price is kept as low as possible so that everyone can benefit. Fresh raw Fennel is used as a digestive to clean the palate between courses. Casereccio dough is very wet and has the texture of Mozzarella, slippery and stretchy. You can stir into the mix whole olives before baking. The water you use is also very important. Traditionally, the water was from Naples and the flour from Puglia, which went well together and were rich in calcium and minerals.
Size: 3742px × 5614px
Location: Caroppo Bakery, Specchia Gallone, Lecce, Apulia, Italy.
Photo credit: © Trish Gant / Alamy / Afripics
License: Licensed
Model Released: No
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