Agriturismo in Umbria


Strettura bread

This bread, with its elongated, “stick loaf” shape, is prepared in Strettura, a town with about 600 inhabitants situated in the Spoletino mountains. The product is very similar to that produced long ago both in the genuineness of its ingredients (pure spring water, old varieties of grains) and in its preparation by hand. Ingredients: soft wheat flour, spring water, yeast. Procedure: The yeast from the previous bread baking is used, adding water and flour, and the dough is left to rise. After a few hours, the dough is kneaded again, adding more water and flour, and the loaves are prepared, leaving them to rise for 1 hour and 20 minutes. The loaves are then baked in a wood-burning oven for 1 hour. Storage: The fresh product should be stored in a cool, dry environment for 1 or 2 days

(Towns of production)

Product type