La Biblioteca del Gusto
Volume 20 · Bread mix
Ispica sesame, Senise crusco pepper and Sicilian oregano, on a rice flour base. For a Southern bread with a warm colour.
Basilicata and Sicily have a cuisine built on bread. Large loaves, made to keep, dressed with oil and whatever is to hand. Crusco pepper in Basilicata and sesame in Sicily are two ingredients that know that bread well.
This volume puts them in the same dough, with oregano to tie them together.
The Senise pepper is dried in the sun in long strings, the serte. Crusco is the dried pepper dipped for a few seconds in hot oil, then ground.
The sesame comes from Ispica, in the province of Ragusa, and is harvested by hand between late August and September. Sicilian oregano grows wild on sunny hills. The rice flour is Italian.
Warm and aromatic. Crusco gives a sweet, toasty taste and colours the crumb. Sesame adds crunch, oregano a Mediterranean aroma. It is not hot.
Italian ingredients, with origin and nutritional values stated on the label. Contains sesame.
