Bread from Corleto Perticara
Pane di Corleto Perticara
Bread is the most consumed baked product, but very few bakers manage to produce a high-quality bread. It all obviously starts with the choice of durum wheat semolina, and if we add that the yeast is sourdough and the baking is done in a wood-fired oven, then you can understand that we are talking about a baked product that is now on the verge of extinction.
Where do we get it and why?
We get it from Giovanni, a second-generation baker in Corleto Perticara. The business started as a third-party bakery and then became a commercial bakery. He uses re-milled durum wheat semolina from Lucania and Puglia, sourdough and a wood-fired oven. The bread produced, if well preserved, can have a shelf life of 10 days.
Also, see our video made about the bakery in question
N.B. The maximum purchasable is 5 loaves of 2kg for each order. If you want to purchase more, please contact us via WhatsApp.
Features
| Region | Basilicata, Corleto Perticara |
| Name | Lucanian Durum Wheat Semolina Bread |
| Wheat Origin | Lucanian and Apulian re-milled semolina |
| Format | 1kg - 2kg |
| Ingredients | Re-milled durum wheat semolina, water, salt, naturally fermented dough |
| How Long It Lasts | If stored properly, the bread can last up to 10-12 days |
| When We Ship It | From Monday to Wednesday |
