Pane Di Casa means “bread of the house” when translated. It is the most simple of formulations, flour, water, salt, and yeast. Yet the procedures to produce it create one of the most delicious breads because of the fermentation times required. It is always hand scaled and moulded. It has a thick crust and a moist, open, holey crumb. It is always baked on cornmeal in the hearth. Try it as a bread for the Panini press. Available fresh daily within our distribution network.
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