Pane casareccio di Genzano

01 / ABOUT THE DISH

About the dish

The bread of Genzano is named after its birthplace, a small town settled on a hill overlooking the Lake of Nemi, where the art of bread-making has been carried out for centuries. The sturdy-crusted pane casareccio is made with soft or semi-soft flour, wheat bran, natural yeast, and salt. Though Genzano bread has been traditionally produced only in the province of Rome, after the 1940s it became popular across the region. Pane casareccio di Genzano can be enjoyed with typical Roman charcuterie products, used for bruschettas, or it can be served with various stews, soups, and sauces.