Regional Bread Frozen and Ready to Be Cooked - Croigel
The peasant ancient recipes relive in the tradition doughs. Typical regional flavors which remind the colours and scents of the Italian Peninsula.
Type 1 bread, partially baked and frozen.
Sicilian is a soft and fragrant bread. It is obtained by mixing different types of flours obtained from ancient and traditional Sicilian grains ground with stone, and by adding Sicilian Nocellara del Belice extra-virgin olive oil, Sicilian cave salt Salt and Ispica sesame (Slow Food presidium) to the dough.
Type 0 bread with extra virgin olive oil, partially baked and frozen.
The Pan Veneto is a soft and fragrant bread with natural sourdough and low in salt. The characteristic dough is made with local ingredients such as the extra virgin olive oil of Colli Euganei.
Type 1 bread with extra virgin olive oil (3,3% S.S.) and Rosemary, partially baked and frozen.
The Schiacciata Ligure is an extra virgin olive oil aromatized bread, topped with medium salt and rosemary. Ideal with cheese, dry tomatoes, roast beef, and polpettone. Good to taste alone as a delicious snack.
The Pane Verna is a rustic brown bread with natural sourdough and DOP Verna flour. This flour is get from ancient stone ground Tuscan grains and has a low content of gluten. Perfect with Tuscan tasty dishes.
Type 1 bread, partially baked and frozen.
The Treccia Veneziana is a typical bread of the Venetian lagoon tradition. The dough is interweaved by hand. Perfect with all dishes, in particular with cold cuts, hard cheese and stew.
Type 1 bread, partially baked and frozen.
The Bozza Toscana is an ancient bread with peasant origin. Perfect for bruschette, soups and with tasty cold cuts.
Type “0” bread with lard, partially baked and frozen.
The Bauletto Mantovano is a typical bread coming from Lombardy. It has typical cuts and a central rifling which lets the crests come out. Very popular in the North of Italy, this bread is soft and tasty, particularly loved by children.
Type “0” bread with lard, partially baked and frozen.
The Minibauletto Mantovano is a typical bread coming from Lombardy. It has typical cuts and a central rifling which lets the crests come out. Very popular in the North of Italy, this bread is soft and tasty, particularly loved by children.
Durum wheat bread, partially baked and frozen
The Corona Pugliese is a medium large bread of ancient peasant origin, obtained after a long processing. Thanks to the use of the durum wheat flour, it is a very tasty and fragrant amber bread.
Durum wheat bread, partially baked and frozen
The Bozza Pugliese is a large bread with natural sourdough and durum wheat flour. Perfect for bruschette. Try it toasted, with extra virgin olive oil and garlic on the top. Ideal also with fish and clams dishes.
Type 1 bread, partially baked and frozen.
The Filone Italiano is a light and crunchy bread. Perfect as table bread, sliced for the bread basket, but also for sandwiches.ti.
Type 1 bread, partially baked and frozen.
The Maxi Filone Italiano is a light and crunchy bread Perfect as table bread, sliced for the bread basket, but also for sandwiches.
