Bread of Monte Sant'Angelo
Place of Origin
The bread of Monte Sant'Angelo is a Traditional Agricultural Food Product (PAT) of Puglia, in particular the town of Monte Sant'Angelo, located on the Gargano promontory.
This bread, made using wheat flour, has a round shape with a weight that can vary from half a kilo to ten kilos.
It is dark and crunchy on the outside with a haze of flour, while the inside is white. The crust has a thickness that can vary from 4 to 12 millilitres. It can last for up to 10 days.
This bread is prepared using natural yeast, locally called "Lu crescente", flour, water and salt.
Once the dough is ready it is placed on a beech counter top and divided into loafs that can vary from one kilo to seven kilos. These are then placed inside wooden boxes and allowed to rise for 15 minutes after which they are modelled in circular shape and baked in wood-fired ovens.
This bread is good eaten with a bit of extra virgin olive oil and cherry tomatoes.