Crostini di Cerchiara
Pane di Cerchiara di Calabria
Small town in the Calabrian hinterland, Cerchiara has about 2000 inhabitants and 12 bakeries, proving that their strength and recognition over the years has certainly been to make known one of the most consumed products on our tables. Why do they know how to make bread? Because they start from selected raw materials, unrefined semolina, stone-ground and baked in a wood-fired oven like in the past. The frese or croutons, as you may call them, are thin sheets of dried bread that can be used alone as a substitute for bread or with a bit of tomato and extra virgin olive oil.
The fact that the frese are thin makes them easier to consume.We have selected three variants: white, whole grain, and cereal
White Frese
| Region | Calabria, Cerchiara di Calabria |
| Denomination | Thin White Frese |
| Ingredients | Type 2 soft wheat flour, stone-ground type 2 soft wheat flour, durum wheat flour, type 0 soft wheat flour, sourdough, salt. |
| Format | 400g |
| Why They Are Good | Stone-ground flour, thin frise, low fat content |
Cereal Crostini
| Region | Calabria, Cerchiara di Calabria |
| Denomination | Thin Cereal Frise |
| Ingredients | Whole wheat flour, stone-ground type 2 wheat flour, durum wheat flour, type 0 wheat flour, 6% wheat flakes, 6% sesame seeds, 4% oat flakes, 4% flax seeds, 2% millet, 2% sunflower seeds, sourdough, natural yeast, salt |
| Format | 400g |
| Why They Are Good | Stone-ground flour, thin frise, low fat content |
Whole Crostini
| Region | Calabria, Cerchiara di Calabria |
| Denomination | Whole Thin Frise |
| Ingredients | Whole wheat flour, stone-ground type 2 wheat flour, durum wheat flour, type 0 wheat flour, natural yeast, salt |
| Format | 400g |
| How to Consume Them | Stone-ground flour, thin frise, low fat content |
