PANE by Niko Romito was born in Abruzzo, in the laboratory a stone's throw the 16th-century monastery that houses the 3-star Michelin restaurant. Crunchy and toasted crust, moist and creamy crumb, and a delicate acidity that makes the micro-aromas released during cooking "shine": the balance of these elements gives a greedy and digestible bread, proposed in large whole forms for better conservation.
Country of Origin: Italy
Ingredients: yeast, flour, salt, lots of water (slow, long leavening)
Net Weight: approx. 650G per piece
Cooking Method: Keep wrapped in the refrigerator. Cook at 160 C for 40 minutes. Leftovers can be re-stored in the fridge and re-heated. When re-heating the Black Loaf, place in the oven at 160 C for 20 minutes and enjoy it hot!