The famous bread of Genzano (pane casareccio di Genzano IGP) located in the Roman Hills is not for delicate types, especially when the sturdy crusts are embracing a slice of delicious porchetta or roasted ham from Ariccia.
It is made from soft wheat flour, water, natural yeast and salt and its distinctive flavor is due to the quality of the ingredients and the fine local air which wafts in from the nearby Lazio coast.
Its origins are from the tradition of preparing bread at home. Once prepared with natural yeasts and then shaped into loaves or “bighe,” the dough is then baked in wood-fired ovens, known as “soccie”.
Until recently, the dough was prepared at home and after leavening taken to a public oven for cooking. We hope this is still true somewhere.
Bread has great symbolic and religious value in the culture and gastronomy of Italy and it was quite an honor for Genzano to be the first homemade bread in Italy to be classified as a Protected Geographical Indication (IGP) product.
The product was firstly marketed in Rome in the 1940's and then later outside Lazio.
Every September since 1989, the town has always organised a bread festival which consists of various events such as the preparation of a giant bruschetta toast distributed to the crowd.