Pane casareccio and Pan casalen are traditional breads from the Emilia-Romagna region in Italy. These breads are known for their rustic and homemade qualities, and they can be found in various towns and communes in Emilia-Romagna.

One of the towns where pane casareccio can be found is Bologna. In Bologna, you can find this bread at local bakeries such as Panificio Sant’Apollonia and Panificio Gino Fabbri. Another town where pane casareccio is popular is Modena. In Modena, you can find this bread at Panificio Bertozzi and Panificio La Fornace.

Pan casalen, on the other hand, is commonly found in the town of Ferrara. In Ferrara, you can find this bread at Panificio Zampilli and Panificio La Perla. Another town where pan casalen is popular is Ravenna. In Ravenna, you can find this bread at Panificio La Fornarina and Panificio La Fenice.

Pane casareccio and pan casalen are made using Traditional Recipesss that have been passed down through generations. One recipe for pane casareccio includes ingredients such as flour, water, yeast, and salt. The dough is then kneaded and left to rise before being baked in a hot oven. Pan casalen, on the other hand, is made with a mixture of flour, water, yeast, and olive oil. The dough is shaped into small loaves and baked until golden brown.

Both pane casareccio and pan casalen have received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification that guarantees the traditional production methods and ingredients used in these breads. The specifications for pane casareccio include using only local flours, natural yeast, and a slow fermentation process. Pan casalen, on the other hand, must be made with specific types of flour, such as type 0 or type 1, and must undergo a long leavening process.

– “Pane casareccio di Bologna” –
– “Pane casareccio di Modena” –
– “Pan casalen di Ferrara” –
– “Pan casalen di Ravenna” –