Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Pane di Regnano
2. Other names:
3. Short product description:
Pane di Regnano is made with wheat flour and boiled potatoes (Regnano potatoes), left to rise with a sourdough starter and baked in a wood-fired oven. It’s usually a round shape with loaves weighing about 800g. The wood-fired oven baking and use of local potatoes give the bread a unique taste and aroma, as well as a longer shelf life.
4. Production area:
The municipality of Casola in Lunigiana and particularly in the village of Regnano.
5. Production status:
r disappeared r at risk r active
6. Production process:
The potatoes, boiled in salted water and then mashed, are placed on a work surface with wheat flour. Some of the water used to boil the potatoes is added, along with a “loà m”, a sourdough starter made from a piece of dough that has been left in a pot for 2-3 days before being used. The dough is divided into loaves and, after being left to rise, is cooked in a wood-fired oven.
7. Materials, equipment and premises used for production:
s Work surface and kneading trough
s Boards for leavening and a peel shovel
s Wood-fired oven
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The product is considered traditional for its use and combination of the raw ingredients. The Regnano potatoes, cultivated according to traditions, the preparation method and baking, which is done exclusively in a wood-fired oven, give the product and unique and flavourful taste. Thanks to the potatoes in the dough, the bread remains flavourful days after baking, a throw back to a time when families would take turns baking, so there’d always be fresh bread. Every year, at the end of July, the town holds their Sagra del pane di Regnano festival.
Production is at a household level during the year and during the Sagra del pane di Regnano festival. The media production is around 55 tonnes a year, all destined for personal consumption.