Pane di Montegemoli PAT

The baked product, excellence of Colline Metallifere

Bread of Montegemoli, fraction of Pomarance, is the typical Tuscan bread. For the first time in 1896 was baked right in the small medieval village in the heart of Tuscany.

This particular type of bread is made with a flour called "type 2" able to keep the ashes of the milling industry, the fiber and the germ of the grain that gives the product its taste and unique aroma.

A key element in the preparation of the bread of Montegemoli is also the water, here particularly rich in minerals which together with flour constitutes the secret of its taste. Essential is also the contribution of sourdough that before processing is refreshed with a pinch of yeast and salt. After being mixed, the mixture is split into loaves to rise then put on wooden boards, covered with cloth towel for about an hour. Only after the bread is baked in wood-fired ovens.

The bread Montegemoli is certified as one of Tuscan agri-food products from the region of Tuscany.