Pane di Padula is a traditional bread from the Campania region in Italy. It is specifically found in the towns and communes of Padula, Sala Consilina, and Atena Lucana. This bread is known for its unique shape and delicious taste.
The Pane di Padula is a round-shaped bread with a golden crust and a soft, fluffy interior. It is made using simple ingredients such as flour, water, yeast, and salt. The dough is left to rise for several hours before being baked in a hot oven. The result is a bread with a crispy crust and a light, airy texture.
This bread has been recognized as a Traditional Agri-Food Product (PAT) by the Italian government. This recognition ensures that the Pane di Padula is made following specific traditional methods and using locally sourced ingredients. The specifications for this bread include the use of stone-ground flour and a slow fermentation process, which gives it its distinct flavor.
One popular recipe that uses Pane di Padula is the “Bruschetta con Pomodoro.” This dish involves toasting slices of the bread and topping them with fresh tomatoes, garlic, basil, and olive oil. Another recipe is the “Panino Caprese,” which is a sandwich made with slices of Pane di Padula, mozzarella cheese, tomatoes, and basil.
Sources:
1. “Pane di Padula” – www.agricoltura.regione.campania.it
2. “Pane di Padula” – www.prodottitipici.campania.it