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A very old recipe from a time when bread needed to last weeks-Stories of Agnone

A very old recipe from a time when bread needed to last weeks-Stories of Agnone

In the hills of Alto Molise, in Agnone,Mercedes rises at 3.30 to prepare loaves for the wood fired oven, using logs from her woods, and grain from her fields. The pane casereccio of her childhood was nothing like modern bread, even from the best local bakers. Using methods traditional in her family, alternating crops, using animal ‘sterco’ (manure, no chemicals)…

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