Pane Casereccio
This bread is also a PAGNOTTA.
It is referred to Casereccio in Rome. Excellent loaves of this type bread can also be
found is Frascati, a small, but elegant city near Rome. In spite of the degradation of
some Italian breads due to mass production techniques, Pane Casereccio has maintained as
a top quality, reasonably pieced loaf. The ingredients are flour (In Italy type 0 is
used), water, yeast and salt. In Rome, this loaf is round and relatively low, with a thick
crust. The crust is a deep brown and the crumb is full of large holes. It is a chewy,
wonderfully flavored bread weighing between 250 and 1500 grams. When made in wood fired
brick ovens the taste is of wheat without a hint of sour or acid taste.
Casereccio is also made in a FILONE shape. It is long than it is wide, and again is relatively flat. The filone usually weighs 1/2 to 1 kilo. When made correctly it too has a chewy, elastic crumb, as well as a great taste.
In our opinion, few breads are as good as a Pane Casereccio made in a wood fired oven.
If you would like the recipe for this bread click on the picture of it at the top of this page
Last edited: 11/28/99 11:50:16 PM