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pane casareccio di Genzano

traditional home-style bread

The local wheat and water of Genzano, and a resolute traditional method of baking loaves in wood-burning ovens using the same traditional tools, are the secrets of this much-appreciated bread, frequently sold in Rome. It makes especially tasty bruschetta.

In mid Septemer, Genzano hosts a Festa del pane.

Text © Dana Facaros and Michael Pauls

Image by Genzano