I Videoracconti di Roma & Più - LARIANO

Read the translation in English:
Lariano Bread

Maurizio Biagi, Deputy President for Lariano Bread.

Lariano lives by the products of its woods, its mushrooms and its bread.. these are the main ingredients of Lariano.

This oven has existed since the war; first it belonged to my grandmother, then my mother and now it is mine and my son's. It's a tradition.

Chestnut wood is the perfect wood for making bread because it gives the bread a stupendous fragrance. We use top quality flours, only the best, mixing them with wholemeal flours to give the bread a little more bran. We leave the dough to be formed in the mixer for 40 minutes, and do everything else by hand without machinery - apart from the mixer because it's difficult to make this quantity of dough by hand - just as it was done once upon a time. After 40 minutes the dough is covered and left to rise for further 40 minutes. Then it is time to get hands on, you need experience, you need to know what to do. Even with the same ingredients, not everyone produces the same results. The whole process takes between 3 hours and 30/40 minutes for each batch of bread. The same amount of time it used to take to make the bread dough.

Soon, we will have IGP certification for our loaves. From that moment on, it won't be real Lariano bread unless it bears that hallmark. The months of August and September in Lariano are busy with feasts and festivals and the bread is served along with everything, mushrooms, artichokes and all things that are tasty.

Category:

Travel & Events

Tags:

• Lariano
• provincia
• di
• roma
• più
• pane
• bread
• forno
• artigianato
• produzioni
• tipiche
• enogastronomia
• turismo
• bakery