Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Pane di Vinca
2. Other names:
3. Short product description:
It’s dark coloured and generally round-shaped. It’s cooked in a wood-fired oven and uses locally milled bran and flour, which gives it a unique aroma and flavour. Each loaf is about 2.2kg.
4. Production area:
Province of Massa Carrara, in particular, Vinca.
5. Production status:
r disappeared r at risk r active
6. Production process:
s Knead the flour, bran, water, yeast and salt
s Leave to rise for 12 hours as the bran slows the process down
s Bake in a wood-fired oven
s Package in butcher’s paper
7. Materials, equipment and premises used for production:
s Washable work surface
s Trays for leavening
s Wood-fired oven
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The product owes its traditional character to the unique mixture of raw ingredients. The flour and bran are made by local mills following centuries-old traditions. The 12-hour leavening process and use of bran make it more fragrant than normal bread. The production method has remained unchanged over time, even if some bakeries have started using industrial ovens instead of wood-fired ones.
The main producers of this bread are two bakeries in Vinca, which, together, sell around 1,000-1,100 tonnes a year. Production quantities vary across the year, following the tourist flux. Only a small amount of the quantity produced remains in the area. A good part of it is actually sold at a regional level and in other Italian regions. Pane di Vinca frequently features in the festivals and feasts held in the area.