Molise bread, although less famous than the nearby Apulian bread, is a real pleasure for the palate.

It has weight, consistency, a soft crumb enclosed within a crunchy crust.
There is not a single variety of bread in Molise: there is something for all tastes. Soft with a tender crust, more compact and with a crunchy crust, with soft wheat flour, durum or whole wheat, with sourdough, or the moist and fragrant one obtained by adding potatoes to the dough.

Trying Molise bread is an experience of the senses.
The secret? The quality of the ingredients preserved by top-level artisan bakeries.
Use of stone-ground flours produced by small local mills, ancient varieties of flour, water quality, but also the knowledge in bread-making. An ancient art, which is still proudly preserved and preserved in Molise.

Brunella Muttillo