Pane di segale di Canolo, also known as Canolo rye bread, is a traditional bread from the region of Calabria in southern Italy. It is specifically found in the towns and communes of Canolo, Stilo, and Bivongi. This bread is made using rye flour, which gives it a distinct flavor and texture.
In Canolo, you can find Pane di segale di Canolo at the local bakery, Panificio La Pasticceria. This bakery has been producing this traditional bread for generations, using a recipe that has been passed down through the years. In Stilo, you can find it at Panificio La Tradizione, a renowned bakery known for its high-quality bread products. In Bivongi, Pane di segale di Canolo is available at Panificio Il Forno Antico, a popular bakery in the area.
One popular recipe that uses Pane di segale di Canolo is the “Bruschetta al Pomodoro.” To make this dish, you need to toast slices of the bread and then rub them with garlic. Next, top the bread with diced tomatoes, fresh basil, olive oil, salt, and pepper. Another recipe is the “Panino con la ‘Nduja,” which is a sandwich made with Pane di segale di Canolo and ‘Nduja, a spicy spreadable salami from Calabria.
Pane di segale di Canolo has received the PAT (Traditional Agri-Food Product) recognition, which is a certification given to traditional food products in Italy. The specifications for this bread include using rye flour, natural yeast, and a slow fermentation process. It must also be baked in a wood-fired oven to achieve its characteristic crust and flavor.
Sources:
– “Pane di segale di Canolo” – www.calabriafood.it
– “Pane di segale di Canolo” – www.agricoltura.regione.calabria.it