This bread is typical of the Molise tradition from the town of Cercepiccola, in the province of Campobasso, in the mountains of the Molise Apennines. High-quality ingredients, pure spring water, mountain air, coarse semi-wholemeal flour, long fermentation of over 24 hours, baking in ancient ovens at low temperature and for a long time as it used to be done: the freshness of this product, thanks to these peculiarities, remains for a week.
