This durum wheat and potato bread won third place as the best bread in Italy in the Historical and Traditional Breads category at the national Premio Roma 2016 competition. High-quality ingredients, pure spring water, garden potatoes grown at high altitudes, long fermentation of over 24 hours, baking in ancient ovens at low temperatures for a long time as it was done in the past: the freshness of this product, thanks to these peculiarities, remains for a week. How to store It should be kept in a cool, but not refrigerated, environment with the right humidity. For purchases over a kilo: cut into quarters and place in the freezer or blast chiller. Afterwards: defrost at room temperature and then put in a warm oven before serving.
