Genzano Homemade Bread (Originally known as Pane Casareccio Genzano ) is a type of bread with a protected geographical indication reserved for the Genzano region. It is made using zero or double zero flour, natural yeast, table salt, water, and wheat bran, without adding any chemical or biological products.

Production Process

This process, which adheres to traditional production methods, gives the bread its unique characteristics. Production consists of the basic stages of dough preparation, fermentation, and baking.

Dough Preparation Stage

Dough preparation begins with a daily refreshment of the natural starter with water and flour. A "biga" (pre-dough) is then prepared at least two hours in advance to ensure it reaches the correct acidity level. For one quantal (100 kg) of zero or double zero flour, approximately 2 kg of salt, 1.5 kg of natural starter, and approximately 70 liters of water are added. Kneading time varies depending on the dough size, but takes approximately 20 minutes.

Resting (Fermentation) Phase

The initial resting period for the dough is approximately one hour; however, once the dough reaches the correct growth point, under the baker's direct supervision, it is spread. The spreads, shaped like pagnottes (round loaves) or filoni (long loaves), are placed in wooden crates lined with hemp cloth and sprinkled with bran or ground bran. At this point, the bread enters a second resting (proving) phase, lasting approximately 40 minutes in a warm, temperature-optimized environment, to complete the set.

Cooking Stage

Baking can be done in wood-burning ovens or ovens powered by various fuels. The oven temperature should be between 300 and 320 degrees Celsius (300 to 320 degrees Fahrenheit) to allow the bread to expand compactly and form a crust approximately 3 millimeters thick. This crust protects the soft, spongy interior (mollica), which has irregular holes ("alveoli") that are not too large. Baking time varies depending on the weight of the bread and can range from approximately 35 minutes to an hour and 20 minutes.

^{About Genzano Homemade Bread ( In cucina con Agnese )}

Final Product Specifications

When offered for consumption, it must have the following features:

• Shape and Weight: It can be in the form of round loaves with "kiss" marks on the side ( pagnotte ) or round and long loaves ( filoni ) and its weight varies between 0.500 kg and 2.5 kg.
• Shell: The shell thickness should be approximately 3 mm.
• Interior Color: Interior color should be ivory white.
• Aroma and Taste: It has a real grain smell and a salty taste reminiscent of a granary.

Control and Surveillance

Compliance with production conditions is determined by the Lazio Region, subject to the institutional authority of the Ministry of Agriculture, Food and Forest Resources (Ministero delle Risorse Agricole, Alimentari e Forestali). Production and marketing supervision is carried out by the said Ministry, which may delegate this oversight to a voluntary producer consortium.