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“THE PANIFICIO MONTI, IN ADDITION TO HAVING THE PRIDE OF CHURNING OUT A FINE BREAD, PREPARES MANY OTHER SPECIALTIES: BREAD, ROLLS, CUTTERS, TARALLI, PITTE, PIZZAS AND DESSERTS OF THE ITALIAN TRADITION, ALL BAKED GOODS IN THE NAME OF TASTE AND QUALITY .”The Cerchiara Bread is recognized because it is compact, round and with a sort of hump, that is of lateral bulge, the so-called “rasella”, given by the closure that is made by folding the dough on it, just as it once was. What distinguishes it from others is the presence of an ancient natural mother yeast, which the families of Cerchiara have been transmitting from distant times; the same one that gives it that sense of consistency and that delicious note of acidity. The big shape and the slow cooling of the oven give the pasta the right cooking and keep the fragrance and the aromas of the ingredients: white flour from local mills, mixed with whole wheat flour and bran, with salt, mountain spring water and, indeed, mother yeast.
The long leavening, at least six hours, in large wooden coffers, is responsible for its lightness and digestibility, as well as ensuring that this bread lasts longer than the others over time, even up to 10 – 15 days. The cooking takes place in the wood oven of oak, chestnut and beech at 300 ° C, for about 2 – 4 hours, during which the bricks that had previously been heated slowly return the heat to the forms of bread, making it golden browned and cooked inside.
