It is a form of bread with ancient tradition, whose preparation is typical of the culinary tradition of Naples, but it is also widespread in other areas of Campania.
The name derives from the Camaldoli hill, located in the northwestern part of the city and has received the prestigious recognition of Italian traditional agri-food products. It is not flour that is the most important ingredient of the bread, but rather the yeast! Bread made with sourdough has an extraordinary taste linked to hundreds of years of tradition and several days of preparation.
Ingredients: Type 00 Soft Wheat Flour, Whole Wheat Flour, Durum Wheat Semolina, Water, Natural Yeast (rising), Salt.
Valori medi per 100g:
Valore energetico: 262,1kcal / 1096,26kj
Grassi: 1,1 g di cui grassi saturi: 0,01 g
Carboidrati: 56,9 g di cui zuccheri: 1,8 g
Fibre: 4,3 g
Proteine: 9,3 g
Sale: 2,7 g
In popular cuisine, it is called criscito, the so-called “crescente” that makes it tasty, healthy, and long-lasting.
The Cafone Bread of Camaldoli like all typical agri-food products can never be missing from the tables of Italians and accompanies with taste and lightness, appetizers and main courses of Mediterranean cuisine.
To fully enjoy the fresh bread, the order will be shipped only at the beginning of the week (on Monday and Tuesday).
€ 8,40
per 4 forme da 600g ca.
di anidride carbonica risparmiati all'anno
of carbon dioxide saved each year
english
ITALY
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Wholemeal Coal Bread 2.4 kg approx.
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