Puccia Bread Roll from Salento region

Round, flat bread typical of Apulia. The dough is made from a mixture of durum wheat flour, sourdough left to rest for 5 hours and extra-virgin olive oil. The bread is left to rise for another 2 hours, then cooked on stone. The long leavening times grant the bread a crunchy crust with no soft interior. To cook, heat the oven to 220-250°C and cook the product for 3-4 minutes. Slice the bread and fill to taste. Alternatively, heat the puccia in a covered non-stick pan, in the toaster or on the griddle.

STORAGE METHOD: 60 DAYS AT ROOM TEMPERATURE

WITH SOURDOUGH

COOKED ON LAVA STONE

Menù

Puccia Salentina Menù

Product packs

7012

Puccia Bread Roll from Salento region Bag 230 g nt. wt.

Bag 230 g nt. wt.Bag 230 g nt. wt.

Contents of 1 box: 12 bags

2 pieces/bag.

Naturally free of lactose Vegan

Cookie policy

This website uses technical cookies, which are necessary for its operation. Moreover, with users’ prior consent, it also uses statistical cookies to measure their interaction within the website. For more information on their use, please read the cookie policy.