High-quality ingredients, pure spring waters, mountain air, type 0 soft wheat from Molise, sea salt, brewer's yeast; 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. HOW TO BEST PRESERVE THE BREAD It should be kept in a cool environment, but not refrigerated, 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.
