Pane di Genzano IGP con Pasta Madre

Genzano di Roma

‹ Lazio

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Origin

Lazio — Genzano di Roma, Castelli Romani

Description

Sourdough bread from Genzano in the Castelli Romani hills near Rome — one of Italy's few bread IGP designations, made with local wheat flour, natural leavening (pasta madre), water from the Castelli hills, and baked in wood-fired ovens. The loaves are large (1–2kg) with a thick, dark, almost-charred crust that is the product of the high hydration, the wood-fire, and the extended fermentation. The interior is open-crumbed, tangy from the sourdough culture, and moist. The crust-to-crumb ratio is unusually high — the crust is not simply container but flavour.

III

The Thread

—Both are sourdough-leavened country loaves with high crust-to-crumb ratio from high-temperature wood or deck ovens; the French levain and pasta madre are the same biological organism, different cultures French

—German sour rye or wheat-rye country bread with thick crust from sourdough fermentation — the Central European sourdough bread tradition parallel to the Roman German

—Both are famous for the specific microbial environment that produces distinctive sourdough character; terroir of the starter culture determines the bread's identity in both cases San · Francisco

Flavour Context

Complex lactic-acetic tang from long sourdough fermentation; the thick, charred crust provides a bitter-sweet, smoky frame; the interior is moist and open with a gentle sweetness from the local wheat — a bread that makes all other bread seem simple

Pillars V — VII

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