A traditional bread from Naples, made with water, flour and yeast only. The dough rises for 24 to 36 hours and is shaped by hand in the traditional long, flattened form. Cooking on lava stone at 500°C keeps the bread soft on the inside with a crunchy crust. Recommended for making sandwiches with Menù Pulled Pork, cured meats, cheeses or vegetables.
COOKED ON LAVA STONE
STORAGE METHOD: 90 DAYS AT ROOM TEMPERATURE