Description
Pane Casareccio di Genzano PGI is bread made with soft or semi-soft plain flour, salt, wheat bran and natural yeast, without the addition of chemical or biological products.
Production Area
The production area of Pane Casareccio di Genzano PGI is exclusively within the territory of the Municipality of Genzano, in the Province of Rome, in the Lazio region.
Production Method
The preparation of the Mother yeast is the only method which allows for a natural yeast containing lactic and acetic bacteria to be obtained, thereby guaranteeing the conservability and elasticity of the product. The natural yeast must be freshened every day with water and flour in proportion to the quantity of the dough. The biga is then prepared, a pre-dough obtained by mixing water, flour and yeast; this operation lasts for about 20 minutes. The dough is left to leaven for about one hour under the direct control of the baker. It is then levelled and modelled to form the characteristic loaves or baguettes, after which they are put in special wooden crates with hemp cloths and sprinkled with bran or groat, which give the crust its characteristic dark colour. The product is then leavened a second time for around 40 minutes. It is cooked in a wooden oven at a temperature of 300 and 320°C so that the bread rises compact and the crust forms. Depending on the size of the loaves and baguettes, the cooking stage can last for between 35 minutes and one hour.
Appearance and Flavour
Pane Casareccio di Genzano PGI can either be a classic loaf or a baguette, with weights ranging from 0.5 to 2.5 kg. The crust is approximately 3 mm thick and dark in colour. The interior is ivory white and is dense with air pockets. The aroma is reminiscent of wholesome cereals and grains and it has a savoury flavour.
History
The history of Pane Casareccio di Genzano PGI is linked to the tradition of bread making in wood ovens. The development of commercial bakeries after the Second World War helped with the widespread distribution of this product. In Genzano, the art of bread making has been carried out for centuries: the residents sustain that the distinctiveness of the product, as well as the fact that it is impossible to imitate, is thanks to the use of tools that are part of local tradition and to processing methods that have been handed down through the generations. In fact, the small town of Castelli Romani has a unique characteristic: the smell of fresh bread wafting through the air at the break of dawn.
Gastronomy
Pane Casareccio di Genzano PGI can be kept for a few days in a dry atmosphere. It is delicious with any type of dish. It is ideal when eaten with porchetta or charcuterie products, such as the local raw ham, and is a classic and tasty base for bruschetta, toasted and brushed with cold olive oil. It is also perfect for accompanying stews, soups and sauces.
Marketing
The product is marketed as Pane Casareccio di Genzano PGI. It is sold fresh in loaves or baguettes, in weights of 0.50 and 2.5 kg. As it is a fresh product, it should not be vacuum packed or placed in contact with plastic.
Distinctive Features
The identity mark of Pane Casareccio di Genzano PGI is applied to the bread before it is baked, therefore it is not necessary to use any form of glue because the fresh and sticky dough guarantees adherence.
