Bread Dei Sassi

Why is it so important?
The Murgia is one of the most cereal-rich areas in Italy. Here, ancient grains such as Cappelli, Duro Lucano, Capeiti, and Appuloare cultivated. It is precisely the re-milled semolina from these grains that serves as the fundamental base for this bread. Then, sourdough derived from fruit maceration is added. Due to its tall shape, brewer's yeast is also added to the sourdough.
The bread still bears the stamp for recognition and has the classic horn shape symbolizing the Trinity.
Inside, the color tends towards yellow due to the use of durum wheat semolina.
The shelf life is 7 days if stored properly.

It is baked in a wood-fired oven by one of the historic bakeries, Cifarelli.

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