Pane di Trecchina is a traditional bread from the region of Basilicata in southern Italy. It is a type of sourdough bread that is known for its unique flavor and texture. The bread is made using a combination of wheat flour, water, salt, and natural yeast, and it is typically baked in a wood-fired oven.
Pane di Trecchina can be found in the town of Trecchina, as well as in other towns and communes in Basilicata such as Maratea, Rivello, and Lauria. It is often sold in local bakeries and specialty food shops in these areas. Some of the shops where it can be found include Panificio De Luca in Trecchina and Panificio Di Nardo in Maratea.
One popular way to enjoy Pane di Trecchina is to simply slice it and serve it with olive oil and balsamic vinegar for dipping. Another Traditional Recipess is to use the bread to make bruschetta, topping it with fresh tomatoes, garlic, basil, and olive oil.
Pane di Trecchina has been recognized with the PAT (Prodotti Agroalimentari Tradizionali) designation, which is a certification given to traditional Italian food products. The specifications for Pane di Trecchina include using only locally sourced ingredients and following traditional baking methods.