The variety that makes the difference
There are more than 250 types of traditional Italian bread, with hundreds of variations. From north to south each region has its own specific types starting from the selection of flour, corn, spelt, kamut, buckwheat and hemp to its methods of processing and baking. Each region jealously protects the secrets for preparing good bread made as it once was. There is nothing left to do except combine ancient knowledge and gastronomic flavours and try to sink the bresaola into the soft dough of a rosetta roll or savour it with the crunchiness of pane carasau, a thin crisp bread from Sardinia, wrapped around the characteristic Turin breadsticks or on a slice of foccaccia, a flatbread from Liguria.