This bread is typical of the Molisani tradition from the town of Cercepiccola, in the province of Campobasso, in the Apennine Mountains of Molise. High-quality ingredients, pure spring water, mountain air, semi-whole flour, a long fermentation of over 24 hours, baking in ancient low-temperature ovens for a long time as it was done in the past: the freshness of this product, thanks to these peculiarities, remains for a week.
This bread is typical of the Molisani tradition from the town of Cercepiccola, in the province of Campobasso, in the Apennine Mountains of Molise. High-quality ingredients, pure spring water, mountain air, semi-whole flour, a long fermentation of over 24 hours, baking in ancient low-temperature ovens for a long time as it was done in the past: the freshness of this product, thanks to these peculiarities, remains for a week.
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