Not a simple slice of bread, but stone-ground “Saragolla” durum wheat whole wheat bread.
Made with stone-re-milled durum wheat semolina of the Saragolla Pugliese variety.
Natural yeast regenerated for decades, also called “mother yeast”.
Saragolla is an ancient variety of durum wheat, from which this precious bread takes its name, characterized by a particularly soft straw-yellow crumb and a very crunchy crust.
Its production is very ancient and has remained unchanged over the years: true and authentic ingredients are kneaded and linked together by a double leavening that culminates in slow and long cooking in large wood-burning ovens.
Several historical documents (some even date back to the Middle Ages) mention the Saragolla and underline its qualitative characteristics and its rusticity.
On the nose the aroma is intense, with hints of dried fruit, toasted and honey. The flavor tends to be sweet, but has a good flavor.
Thanks to its strong flavor, Saragolla bread is particularly suitable as a base on which to try Coratina olive oil and the many types of cheeses and vegetables.
USE: sliced meal bread, bruschetta, soup croutons. If you prefer it crunchy, heat it slightly before use.
We collect the very fresh product, just out of the oven, on the day its shipment is scheduled.
In our warehouses, it is further packed together with any other products ordered, and shipped to the customer’s home by express courier.
Delivery in Italy within 24/36 hours
Delivery in Europe within 48/72 hours
Name / Sales denomination: Whole bread of durum wheat variety “Saragolla” 650gr
Shelf life: 9 days at room temperature
Ingredients: Remilled durum wheat semolina “Saragolla”, ancient mother yeast, water, sea salt.
Origin of flour: ITALY
Nutritional values (per 100gr of product): Energy value 309 kcal / 1294 kj; Fats 2.2 gr; Carbohydrates: 60.1 gr – of which sugars 6.5 gr; Fiber: 1.9 gr; Proteins: 10.4 gr; Salt: 1.5 gr; Sodium: 1.5 gr;
Allergens: Contains gluten