Pagnotte da forno di Sant’Agata is a traditional bread from the region of Abruzzo in Italy. It can be found in various towns and communes of Abruzzo, including Sant’Agata di Puglia, a small town in the province of Foggia.
The history of this bread dates back centuries, with its origins rooted in the rural traditions of Abruzzo. It was traditionally made by local bakers using simple ingredients such as flour, water, yeast, and salt. The bread was baked in wood-fired ovens, giving it a unique flavor and texture.
Pagnotte da forno di Sant’Agata is recognized as a traditional agri-food product (PAT) by the Italian government. This recognition ensures that the bread is made following specific specifications and traditional methods. The bread must be made with locally sourced ingredients and baked in a wood-fired oven to maintain its authenticity.
One recipe for Pagnotte da forno di Sant’Agata includes mixing 1 kg of flour, 600 ml of water, 20 g of yeast, and 20 g of salt. The dough is kneaded until smooth and elastic, then left to rise for a couple of hours. After the dough has risen, it is divided into small loaves and shaped into round or oval shapes. The loaves are then baked in a wood-fired oven at a high temperature until golden brown.
Sources:
1. “Pagnotte da forno di Sant’Agata” – www.agraria.org
2. “Prodotti agroalimentari tradizionali (PAT)” – www.politicheagricole.it