1KG Fresh Molisano Bread of Durum and Soft Wheat is produced with first choice ingredients, pure spring water, mountain air and type 0 soft wheat grown in Molise, this bread uses sea salt and brewer’s yeast.
The long leavening of over 24 hours and the cooking in ancient ovens at low temperatures give the bread a freshness that lasts for a week. The traditional processing and the prolonged cooking time ensure that fresh Molise bread retains all its properties.
How to preserve Molise bread
We recommend storing it in a cool environment, with the right level of humidity, avoiding the refrigerator. If you buy more than a pound, it’s best to cut it into quarters and freeze it. To serve it, defrost the bread at room temperature and reheat it slightly in the oven before serving it.
Rosa Maria Vittoria Bakery, Molise
This bread, made in the small village of Cercepiccola, in the province of Campobasso, represents an excellence of the Molise tradition. Handcrafted with local ingredients and cooked in an ancient oven, it keeps alive the authenticity of a typical product of the Molise Apennines.
Durum wheat bread
Durum wheat bread is the bread known as Apulian bread, a soft bread that lasts several days. Its combination at the table is quite varied as it goes well with many foods, from sweet to savory. With cheeses and cured meats, but also with excellent vegetables, with oil, with jams and chocolate creams. It must never be missing on the table. Also excellent for vegetarians and vegans
Durum wheat bread ingredients:
durum wheat semolina, water, natural yeast (gluten), brewer’s yeast, salt. 1 kg form.
Ingredients Fresh Molisano Bread with Soft Wheat 1Kg
Type 0 soft wheat flour, spring water, sea salt, brewer’s yeast.
Uses of Bread in cooking
With a delicate flavor and fragrantcentrocommercialemolise consistency thanks to type 0 flour, this bread is perfect for everyday use.
It pairs excellently with cured meats such as Prosciutto di Parma DOP, Coppa, Mortadella Bologna and cooked ham, but is also ideal with soft or medium-mature cheeses. Also perfect with jams, butter and honey for a genuine breakfast or snack.
The varieties of the bakery
ARTISAN WALNUT BREAD
This bread comes from a long fermentation with sourdough, using a combination of type 1 flour and durum wheat flour, which gives it a semi-wholemeal consistency. The perfect balance between softness, durability and richness of flavor also makes it an important source of fiber and minerals. The walnuts, shelled manually and coming from local cultivations, add a crunchiness and a unique taste, which make this bread delicious even enjoyed on its own.
ARTISAN PISTACHIO BREAD
Made with the same long leavening and sourdough method, this semi-wholemeal bread combines type 1 flour and durum wheat flour, creating a soft and nutritious texture. The addition of pistachios gives the bread a refined flavor and a rich texture, transforming it into a true delight for the palate.
ARTISAN TOMATO BREAD
This bread also follows the slow fermentation process with sourdough, using type 1 flour and durum wheat flour to obtain a semi-wholemeal consistency that is both soft and tasty. The special touch is given by the dried tomatoes, which infuse an intense and slightly sweet flavour, making this bread ideal to enjoy alone or combined with rustic dishes.
SENATORE CAPPELLI DURUM WHEAT WHOLEMEAL BREAD
SenatoreCappelli durum wheat, an ancient variety of long-stemmed wheat, is known for its nutritious qualities and pesticide-free cultivation. This wheat, rediscovered in many Italian regions, is used to create a robust and fibre-rich wholemeal bread. In 2018, our SenatoreCappelli durum wheat wholemeal bread won the Best Italian Bread award at the prestigious Premio Roma.
SPELLED BREAD
Spelled, an indigenous Molise cereal, is characterized by a shell that is removed during processing, making it naturally protected from external agents. Thanks to its more easily digestible gluten than other flours, spelled bread is an ideal choice for those looking for a healthy and nutritious alternative. Its flavor is strong, perfect for those who love intense flavours.
DURUM WHEAT BREAD AND POTATOES
Traditionally, potato bread was prepared in peasant families as a cheap alternative to the more expensive bread made from soft wheat flour. Our recipe takes inspiration from NonnaFilomena’s, who prepared this fragrant and nutritious bread for her family. Using fresh potatoes, this bread continues to convey the authentic flavors of the past, winning Third Prize at the 2016 Premio Roma.