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Wholemeal bread, delicious Italian poetry
Wholemeal bread, an excellent Italian product with a distinctive appearance that sets it apart from other types, and often preferred to white as it is lower in calories. Delightful in its crunchiness, its colour, like that of rye, and in the suitability of wholemeal dough for combining with seeds, fruit and vegetables.
Of the various kinds, the centuries-old tradition of the IGP certified Lariano wholemeal bread stands out, characterized by its use of natural yeast and baked in a wood-fired oven. Shaped into large loaves of one kilo, or two at the most, it is left to rest covered in hemp cloths.
The calories in wholemeal bread usually have a value of around 224kcal per 100g, as opposed to 289 in the traditional Tuscan kind. Not only is it rich in fibre (it has about double that of a normal Italian bread loaf made with 00 flour) but it also has high nutritional values, thanks to the presence of B vitamins and minerals such as iron and calcium. Its unique flavour makes it an ideal accompaniment for cured meats, cheese and butter.
Wholemeal (or brown) bread ice-cream is a pleasant surprise: an old recipe of the 18th century and much loved by the English nobility, the texture of the semifreddo contrasts beautifully with the crunch of the wholemeal crumbs and the sugar.