Pane a lievitazione naturale, also known as sourdough bread, is a traditional Italian bread that is popular in the Emilia-Romagna region. This type of bread is made using natural fermentation, which gives it a unique flavor and texture. It can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma. Local bakeries and specialty food shops in these areas often carry pane a lievitazione naturale, such as Panificio La Romagnola in Bologna and Antica Pasticceria Gollini in Modena.
One popular recipe for pane a lievitazione naturale involves using a starter made from flour and water, which is then mixed with more flour, water, and salt to create the dough. The dough is then left to ferment for several hours before being shaped and baked. Another recipe involves adding ingredients such as olives, herbs, or cheese to the dough to create flavored variations of the bread.
Pane a lievitazione naturale has been recognized with the PAT (Prodotti Agroalimentari Tradizionali) designation, which signifies its traditional production methods and regional significance. The specifications for pane a lievitazione naturale include using natural fermentation and high-quality, locally-sourced ingredients.
Sources:
– www.emiliaromagnaturismo.it
– www.agraria.org