By: Rosemary
You really hit the nail on the head! That’s exactly how I felt the first time I tried Umbrian (and dare I say, Tuscan) bread. But once you discover the secret of it’s “subtle” flavors, i.e. edible fork...
View ArticleBy: Tina
It’s the one single thing I don’t miss about living in Umbria! And one of the greatest things I love about living in Puglia – the bread. :-)
View ArticleBy: rebecca
Tina, that’s so funny…when I can find it, I always get pane pugliese at the bakery! Umbria misses you, however…don’t get too carried away by the charms of Puglia!
View ArticleBy: rebecca
I seem to have hit a nerve with many who have had close encounters with Umbrian bread! Thanks, Rosemary, for you comments!
View ArticleBy: rebecca
Jeffrey and Gil…I did a little research and found that, aside from the Papal tax question, many areas in rural Italy which used mountain spring water in their cooking (including bread making) tended to...
View ArticleBy: Ilario
My grandmother, who lives in Cantalice (Rieti) used to bake this unsalted bread too. Me and my family live near Rome but still buy only this “pane sciapo”. We love it: it’s just perfect for scarpetta...
View ArticleBy: rebecca
Hi Ilario…it may be that explanation regarding the use of naturally salted mineral water, as Rieti is an area which is rich in spring water as well. Yes, I agree…I don’t like breads which are too...
View ArticleBy: Liz
Traditional Umbrian bread is the reason I learned to make bread! I’ve even won over my Italian husband, who up until recently insisted that the local bread was better for the reasons you reference in...
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