Bread of Ascoli Satriano
Place of Origin
The bread of Ascoli Satriano is a typical product of Puglia recognized as Traditional Agricultural Food Product (PAT) of the region.
It is a round shaped bread with a golden brown floured crust and a pale yellow soft and spongy crumb. It is sold in pieces that can range from 100 grams to 2 kilos.
The elongated version of this bread is known as "Filoni di Orazio", from the ancient Roman emperor Orazio who loved this bread and liked to eat it every time he was in the area.
The bread of Ascoli Satriano is prepared with the "biga", a natural yeast from a previous baking dough. This is added to flour, warm salted water and left to ferment through the night.
The following day the fermented dough is mixed with more flour and kneaded further. When ready it must be allowed to stand for at least 5 hours before cooking in a wood-fired oven.
After the bread is out of the oven it must cool down in an environment of at least 30 degrees centigrade.
This type of bread is very good as table bread and for the preparation of bruschetta.