Filone
1 July 2008
Lengthy and slow fermentation are respected in this unique bread called Filone. It contains a blend of natural sours and is characterised by a very moist crumb, superior crust and an unsurpassed flavour.
Lengthy and slow fermentation are respected in this unique bread called Filone. It contains a blend of natural sours and is characterised by a very moist crumb, superior crust and an unsurpassed flavour.
The regions of Tuscany and Calabria are famous for the production of bread with rustic flavours and traditional forms. The principal types are the round form called "Bozza", longer versions called "Filone" and flat bread called "Ciabatta". It was not very long ago that such breads were considered a speciality.
Today, Filone seems to turn up almost everywhere in Italy. This exceptional loaf has gained popularity just like the pizza and the ciabatta did many years ago.
To find out more about this unique bread and to experience its taste, texture, flavour and aroma, please contact us.
There are many mouth watering variants including Rustic, Herb & Olive, Flax & Bran, Jalapeno & Cheese and many more...