La Biblioteca del Gusto
Volume 18 · Bread mix
Piedmont hazelnut, Ispica sesame, Italian coriander and fennel, on a rice flour base. Add it to the dough for a rustic bread to serve on a board.
In the mountains, bread was enriched with whatever was in the larder: nuts, seeds, spices. A bread that keeps and goes with cheeses and cured meats.
This volume starts from that idea and extends it to the whole of Italy. The hazelnuts come from the hills of Piedmont, the sesame from the southern tip of Sicily.
Ispica sesame, from the province of Ragusa, arrived in Sicily with the Arabs. In dialect it is called giuggiulena. In the 1950s the Ragusa area grew hundreds of hectares of it, then the crop almost disappeared. Today cultivation has resumed, thanks in part to a Slow Food Presidium. It is harvested by hand between late August and September.
The hazelnut is the Tonda Gentile Trilobata from Piedmont. Coriander and fennel are Italian seeds.
Toasty and aromatic. Hazelnut and sesame give crunch and a full flavour. Coriander and fennel add a fresh, slightly aniseed note. As it bakes, the crust takes on their aroma.
Italian ingredients, with origin and nutritional values stated on the label. Contains nuts and sesame.
