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Manufacturer: Pane di San Sebastiano
The bakers from San Sebastiano al Vesuvio in the province of Naples are known as true masters of their craft. Therefore, the typical bread there bears the name of the village.
The San Sebastiano bread is made in the tradition of an ancient recipe and always using the unmodified production methods and ingredients so that it is an original product of the highest quality. The loaf is elongated and quite high. The ingredients are: wheat flour, yeast, water and salt.
The brewer's yeast is dissolved in lukewarm water. Then, the mixture is kneaded with the flour. The dough is allowed to raise a few hours. After that the loaves are formed, weighing between 500 g and 2 kg. The bread is baked in a hot oven.
The special properties of San Sebastiano bread are the thin golden crust and the white and soft inside of the bread. The bread stays fresh for several days. The San Sebastiano bread is only available at the bakery and Sundays from street vendors – and at OIP!
The bakers from San Sebastiano al Vesuvio in the province of Naples are known as true masters of their craft. Therefore, the typical bread there bears the name of the village.
The San Sebastiano bread is made in the tradition of an ancient recipe and always using the unmodified production methods and ingredients so that it is an original product of the highest quality. The loaf is elongated and quite high. The ingredients are: wheat flour, yeast, water and salt.
The brewer's yeast is dissolved in lukewarm water. Then, the mixture is kneaded with the flour. The dough is allowed to raise a few hours. After that the loaves are formed, weighing between 500 g and 2 kg. The bread is baked in a hot oven.
The special properties of San Sebastiano bread are the thin golden crust and the white and soft inside of the bread. The bread stays fresh for several days. The San Sebastiano bread is only available at the bakery and Sundays from street vendors – and at OIP!
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