Naturally leavened, homemade, oven-baked product. Contains candied apricots.
Piaggine, the land of bandits. This leavened creation was inspired by the gestures of the most famous bandit of Piaggine, Lawyer, Giuseppe Tardio. Consistently with my family’s pastry-making tradition, I have always looked back in time in search of typical local recipes. One day my grandfather Pietro told me an anecdote of the 1830s-1860s, the period of banditry in South Italy. There were no typical local pastries at the time and, when bread was made at home with left overs, criscito (sourdough) and honey, the result was a light leavened bread typical of the time. The sourdough ensured it would last for some time. Hence, the myth that brigands loved it. Moreover, the story goes that this bread was an important nourishing food for them when they were hunted and had to hide in isolation. This is how the Brigands’ Bread (Panbrigante) was conceived. Soft dough with three leavening phases and an unmistakeably bold flavour.
NATURALLY LEAVENED, HOMEMADE, OVEN-BAKED PRODUCT. CONTAINS CANDIED APRICOTS.
INGREDIENTS: WHEAT flour type 00, BUTTER, Candied apricots (17.69%) [apricots, sugar, glucose syrup], Pasteurised EGG yolk, Sugar, Pasteurised fresh whole MILK, Natural sourdough [WHEAT, water], Honey, Orange peel paste [orange peel, glucose-fructose syrup, sugar], Water, Whole WHEAT flour, Iodised salt, Bourbon vanilla pods. May contain: peanuts, nuts (almonds, hazelnuts, walnuts, pistachio nuts), sesame, soy.
Tips for a better tasting: Before consuming it, keep the leavened in rooms with a temperature of 20°/26° for at least a day or heat it slightly in a heat source such as an oven at 40°C. Turn it off and leave the leavened in its bag for half an hour. Before cutting, always remove the cup. Use a wavy blade knife and cut the slices gently. Store at a temperature of 10-12° and away from the sun’s rays.