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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 & Michael Pauls
Image by Genzano