Pane dei Camaldoli, also known as Camaldoli bread, is a traditional bread from the Campania region in Italy. It is named after the Camaldoli monastery, located in the town of Camaldoli in the province of Naples. This bread is also popular in other towns and communes of Campania, such as Sorrento, Positano, and Amalfi.

Camaldoli bread is made using a combination of wheat flour, water, yeast, and salt. The dough is left to rise for several hours, allowing it to develop a unique flavor and texture. The bread is then baked in a wood-fired oven, giving it a crispy crust and a soft, chewy interior.

This traditional bread has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. The PAT recognition ensures that the bread is made following specific specifications and traditional methods. It guarantees the authenticity and quality of the product, preserving its cultural heritage.

One popular recipe using Pane dei Camaldoli is the Caprese sandwich. It consists of slices of Camaldoli bread filled with fresh mozzarella, tomatoes, basil, and a drizzle of extra virgin olive oil. Another delicious recipe is the bruschetta, where the bread is toasted and topped with diced tomatoes, garlic, basil, and a sprinkle of salt and pepper.

Sources:
– “Pane dei Camaldoli” – www.italia.it
– “Pane dei Camaldoli” – www.agricoltura.regione.campania.it