Bread from Corleto Perticara
We have run out of stock for this item.
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 |
