Serre Dolci Idee: Warm Bread

Bread, since ancient times, has meant life and friendship for us mountain people. It was always present in the pockets of young shepherds and on the tables of every family; sure, it wasn’t freshly baked every day or not even white bread, but it was the perfect side dish for every course.

Loaves, rolls, wholemeal breads and much more come out of my oven every day, all worked with the biga method, an evening mixture of water, yeast and long rest to create the taste of good bread. One of my specialties is the castellata, a naturally leavened bread that is well suited to long preservation; “la Castellata” is the ancient name of the territory of the municipalities of the upper Varaita Valley.