The Pagnotta and Filone of the Trentino-Alto Adige region are made using a blendof rye and wheat flours. Consequently the crumb is rather dark. The upper surface is scored diagonally or has a characteristic series of holes. The German style of baking is obvious in the province of Bolazano in the Alto-adige where this bread is made.

Dark rye flour is used when making PAN DI SEGALE. The Pagnotta and Filone are almost always big and heavy. Caraway seeds are often used as a spice in or on the bread. Coriander is also used, but infrequently.

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Last updated on: 06/03/99 12:51:19 AM