Pane di Genzano IGP con Pasta Madre
Lazio — Genzano di Roma, Castelli Romani
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.