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Taglio del pane

Bread: a mustKing of the table

What's better than the smell of freshly baked bread? This is the question you ask yourself, step by step, between the municipalities of Loiano, Monghidoro and Monzuno. Right here, in the Tuscan-Emilian Apennines, we find the homeland of the ancient art of baking

Pagnotta di pane fresca

The "High Wheat of the Apennines"

Each country has its hero and its secret. In the case of Monghidoro they are called Matteo Calzolari and Grano Alto degli Apennini. Thanks to the passion and determination of the town baker, theSlow Food High Wheat Community, made by the synergy and collaboration of farmers, millers, bakers and local producers who organize thefestival Forni & Fornai.e, to discuss and celebrate wheat and its derivatives.   That of the High Wheat of the Apennines is a local and organic supply chain that cultivates, grinds and re-processes a wheat up to one and a half meters high that grows above 400m above sea level. there are many products to which it can give life. To name a few: the traditional MOUNTAIN BREAD ideal for soups, the SPELLED BREAD to be enjoyed with chestnut and chestnut jams, the ANCIENT WHEAT BREAD perfect with cured meats and aged cheeses and the tasty WHEAT GERM, with a slight hint of walnut , used in yogurt or sweets. Discover here the bread of the month 

The Way of Bread

A product of such goodness deserves its own "Way"! The "Via del Pane" runs along the borders of the Cinque Valli Bolognesi and aims to promote and enhance the typical products of the area for tourists.

Along the way, the signs will help you to follow, both by car and on foot, a path between farmhouses, shops and producers,   through three, delicious educational paths in the Municipalities of Monzuno, Loiano and Monghidoro.

The recipe: homemade mountain bread

Do you want to flood the house with mountain products, bakeries and crunchy delights? Nothing could be easier with our recipe for making mountain bread!

Ingredients: 320g of mountain wheat flour, 180g of Manitoba flour, 350g of water at room temperature (to increase or decrease according to the reaction of the dough), 10g of salt, a small spoon low in sugar

Procedure: Proceed by dissolving the brewer's yeast in half a glass of warm water and add the sugar (or use the procedure indicated based on your yeast). Sift the flour on a work surface by combining it with the salt and, once the yeast has melted, add it to the flour. Continue adding water at room temperature and knead the dough vigorously with your hands for at least 15 minutes to activate the mixture and make it elastic and homogeneous. Form a loaf and let it rise for at least 2 hours in a floured bowl covered with a damp cloth. Wait until the volume has doubled; it may take more than two hours depending on the surrounding environment. Once ready, knead it on the shelf to obtain a rounded loaf.

Make incisions on the surface of the bread using a fine-tipped knife and let it rise for another 2 hours. After the second leavening time, bake at 200 ° C for about 50 minutes, remembering to place an aluminum bowl with water on the bottom of the oven. Cooking times may vary depending on the oven. Once cooked, take out of the oven, place on an open and raised wire rack and let the bread cool without covering it so that it remains crunchy.

Try it yourself and show us your creations. Send the photos of your dishes to to see them reshared  on our social networks!
Hands in the dough!

Come visit!

pane fatto in casa

Tasty tours, natural well-being, paths of history, mysteries and legends, trekking and bike paths: discover the lands of BOM and let us advise you for your next holiday in the Apennines


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(+39) 331 443 0004

(+39) 051 65 83 109

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