Palatone,Filoncino,Pane Napoletano & Cocchia

As a class these breads can be called PANE CAMPAGNOLO, or the breads from Campagna. The Neapolitan PAGNOTTA is round, generally high, and made using flour of type 00 or whole wheat. The Neapolitan FILONE is called a PALATONE, and is long, wide and rounder at the ends.

A longer and more narrow bread made in Campagna is the FILONCINO. At times, this bread is scored across the top like a baguette. This custom dates back to the period when the French ruled the Kingdom of Naples. Interestingly, while the French controlled Naples hundreds of years ago, Napolitans consider the scoring of bread in this fashion a very recent custom. Recent is relative in a Country where a sophisticated nation thrived more than two thousand years ago.

Until rather recently, most breads in Campagna were made in the home using coarse flours of type 0 or 1. The Pagnotta and Palatone often weighed in at 2-3 kilograms, whereas today the bread is made with finer flours and weighs 1 kilogram.

PANE NAPOLITANO is similar to Palatone, but lower and flattened. It is a Filone which usually weighs 1-2 kilograms, and is made using type 0 or 00 flour, and "pasta acida" or sour dough. Sour dough is called "criscita" in Italian. Recipes can be found where "lievito di birra" or brewers yeast are called for as the leavening agent.

COCCHIA is a bread made using a crescita. It has a wide flat shape, reminiscent of CIABATTA (which see).

FrmBottomBar.gif (1768 bytes)

Last updated on: 06/03/99 12:50:37 AM