Schüttelbrot (Pane di segale duro)

Schüttelbrot, also known as Pane di segale duro, is a traditional South Tyrolean bread that is popular in the Bolzano region of Italy. This crispy, thin bread is made from rye flour and is typically seasoned with caraway seeds, fennel seeds, and salt. It is a staple in the region and is often enjoyed as a snack or with meals.

Schüttelbrot can be found in various towns and communes in the Bolzano region, including Bolzano, Merano, and Bressanone. It is commonly sold in local bakeries, specialty food shops, and markets. Some popular places to find Schüttelbrot include Panificio Hofer in Bolzano and Panificio Mair in Merano.

One popular way to enjoy Schüttelbrot is to pair it with speck, a type of cured ham that is also popular in the region. Another common way to enjoy Schüttelbrot is to serve it with local cheeses and a glass of wine.

Schüttelbrot has been recognized with the Protected Designation of Origin (PAT) status, which ensures that the bread is made according to specific specifications. These specifications include using rye flour, caraway seeds, fennel seeds, and salt in the dough, as well as baking the bread until it is crispy and thin.