Category:
Fresh pastries and bakery, biscuit, confectionary and pastry products;

1. Product name:
Pane di Pomarance

2. Other names:

3. Short product description:
It has the classic loaf shape, weighing between 3 and 5kg. It’s a light brown colour with a fragrant aroma. It’s sold loose or packaged.

4. Production area:
It’s made in the municipality of Pomarance, province of Pisa.

5. Production status:
r disappeared r at risk r active

6. Production process:
The ingredients (“0” wheat, wholemeal, spelt or sunflower flour, water and sourdough starter) are kneaded in an electric mixer for almost an hour. A mechanical mould shapes the breads, which are then left to rise for 6-8 hours unlike bread made with industrial yeast (which leavens in 3-4 hours). The leavening happens on linen cloths spread on fir wood boards. The bread is then baked in a wood-fired oven at 180°C for 30-40 minutes.

7. Materials, equipment and premises used for production:
s Electric mixer
s Fir wood boards
s Linen cloths
s Wood-fired ovens

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The product’s quality stems from the traditional transformation technique that sees the bread baked in a wood-fired oven after being left to rise for much longer than normal, an element that gives the bread a longer shelf life.

9. Production:
The three producers who make this bread in Pomarance bake 6 tonnes a day, which is equivalent to about 2,100 tonnes a year. More than half of this is sold directly in the area; the rest is distributed across Tuscany.