Naturally leavened bread, crescenti cu loaves
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Production area:
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Sicilian Castellana.
Brief description of the product: Naturally leavened bread made with re-milled durum wheat semolina.
Description of the processing and maturing methods: The flour is kneaded and mixed with mother yeast, water and salt for about 45 minutes and then divided into loaves, which are placed on the sheets to rest and rise for about 4 hours. Finally it is baked and cooked for about an hour. Its duration in optimal conditions is about 4 days.
Specific materials and equipment used for preparation and conditioning: Flour, water, mother yeast (cruscenti), kneader, sheets for leavening, wood oven.
Description of the processing, storage and maturing rooms: Craft workshop.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: The naturally leavened bread follows the methods and techniques typical of the peasant tradition of our territory whose dating is lost in the mists of time.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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