The Bread of Corleto Perticara

Corleto Perticara, like every small town in Basilicata, has a tradition of "baking." There are two ovens present; the first is an oven that has invested in state-of-the-art equipment over the years to ensure a more streamlined and faster production process, while the second is linked to the tradition of many years ago.

We at Sudrise order daily from the oven of Giovanni Demma, which is the one that has remained most faithful to the peasant tradition. His oven is located under Piazza Plebiscito

His processing is truly slow and very laborious.To begin with, the semolina flour used comes from the cultivation of grains by local farmers who "barter" their grain for an annual supply of bread. The other part of the semolina flour comes from the Molini Pugliesi.
The semolina flour made from durum wheat is kneaded with a percentage of about 50% water, to which salt and sourdough, which is refreshed daily, are added.
Once the dough is worked, the panelle are formed, which have a minimum rising time of 2:30 hours, at most 3:30 under cloths.

The oven used is a "maxi" version of that of the Neapolitan Pizzeria with direct combustion. The floor is made of refractory stone. The wood used is oak. Once the combustion is finished, the oven is cleaned and all the coals are removed. At this point, the oven has a temperature of about 280°C, optimal for baking bread. In Giovanni's oven, approximately 120kg of bread can fit.

The bread appears beautifully puffed and hazelnut-colored on the outside, the top has the classic cross shape while at its base, one can observe the grooves of the not entirely flat oven floor.In addition to this, it sometimes happens that some parts may be burnt, perhaps because some charcoal was left nearby.

Internally, the bread has not too large holes, due to the use of sourdough and not chemical yeasts, the aroma is that of wheat, while the internal color ranges from white to golden.

But then why is it so good?

Traditional processing like in the past, top-quality ingredients, wood-fired oven, sourdough make this bread truly good that can be stored for 10 days at most.

All you have to do is purchase it and try it. You can find it here https://sudrise.com/products/pane-di-corleto-perticara

Deliveries of bread take place from Monday to Wednesday. Depending on the territory, we use different couriers for National or European deliveries. The maximum purchase allowed on our platform is 5 panels of 2kg each. If you would like to order many more kg, please contact us via email at info@sudrise.com oppuor via WhatsApp at +390971963949