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THE BREAD OF MONTE SANT’ANGELO - PUGLIA | Sedicipuglia.it

When you think of Puglia, what comes to mind? Perhaps its sun-kissed coastline, ancient olive trees, or the iconic trulli houses. And when you think of Monte Sant’Angelo, you might immediately picture the famous Sanctuary of Saint Michael the Archangel. But today, I want to talk to you about another treasure from this charming town perched 796 meters above sea level in the province of Foggia: its bread.

More Than Just Bread: A Recognized Excellence

Forget everything you know about ordinary bread. This is something truly special—an artisanal masterpiece from the Gargano region and a symbol of Puglia’s culinary tradition. It’s not just bread, but a product of excellence: a Slow Food Presidia and a Traditional Agri-food Product (PAT) since 2005.

Giant Size and a Long-Life Secret

The first thing that strikes you about this bread is its sheer size. Forget supermarket loaves! We’re talking about massive rounds weighing 5 to 6 kilograms, measuring up to 80–90 cm in diameter, and rising about 9 cm in height.

This impressive form, combined with its traditional use of sourdough starter (a natural ferment that gives flavor and structure), gives the bread a unique and valuable trait: long shelf life. It was once a staple for farming families in the Gargano, who baked large quantities to last them for days. Born out of necessity, it was a primary source of nourishment when modern alternatives like crackers or wraps didn’t exist.

An Ancient Art That Smells of History

The story of the Bread of Monte Sant’Angelo is deeply rooted in rural tradition. In the past, women would knead flour (originally durum wheat, now more often soft wheat) with water, salt, and sourdough, letting it rise for hours before baking it on hot stone in the communal village ovens.

Even today, local bakeries keep the artisanal process alive. Making this bread isn’t just a task—it’s an art, steeped in history and rhythm. It requires patience, experience, and deep respect for natural cycles. Passed down through generations, it's a true family treasure.

The ingredients are simple: soft wheat flour, water, a pinch of salt, and sourdough starter. After kneading to a smooth and elastic dough, it rests for four hours—an essential moment where flavor develops. Then it is divided and shaped into round forms or, for the larger sizes, a traditional "twisted" shape resembling a figure eight. More rising follows: one hour in wooden boxes, then two more hours in wicker baskets.

The Magic of the Stone Oven and the Final Secret

The final magic happens in the stone oven heated to about 200°C (392°F). Baking takes between one and one and a half hours, depending on size, resulting in that unmistakable crunchy crust and rich aroma, with a soft, fragrant interior.

And here’s the final secret to its long preservation: once out of the oven, the loaves are placed upright to let the residual moisture escape. This crucial step ensures they stay fresh and delicious for longer.

Not Just Bread: A Culinary Star

Thanks to its unique qualities, the Bread of Monte Sant’Angelo is not only delicious on its own—perhaps with a drizzle of local olive oil—it’s also a versatile hero in Puglia’s cuisine. Even when stale, it transforms into hearty and flavorful dishes. Here are some traditional uses:

• Pancotto: A rustic soup made with vegetables and stale bread.

• Pane e Pomodoro: Thick slices toasted and rubbed with garlic, topped with fresh tomato or tomato sauce, EVOO, salt, and oregano.

• Acquasale: A "poor man's" summer dish where stale bread is softened with water or tomato and seasoned with fresh vegetables and olive oil.

• Panzanella: A fresh summer salad with bread, tomatoes, onion, basil, garlic, capers, and olives.

• Fish Soups, Vegetable and Legume Stews: Ideal for soaking up rich broths and traditional soups like fava and chicory or cabbage stew.

• For the “Scarpetta”: Perfect for mopping up every last drop of sauce from dishes like peperonata or vegetable stews.

• As a Stuffing: Used to stuff vegetables like artichokes, eggplants, peppers, tomatoes, zucchini—or even seafood like squid and mussels.

The Bread of Monte Sant’Angelo is much more than just food—it's history, culture, and culinary art all baked into one. Its excellence and versatility make it a precious product to rediscover. It's not just a side dish, but a star ingredient that elevates many recipes.

If you ever find yourself in Monte Sant’Angelo, after visiting the Sanctuary, be sure to seek out one of these giant loaves. Taste it, try it in local recipes—it’s an experience that connects you directly to the land, the tradition, and the authentic heart of Puglia.

I hope you enjoyed this little journey into the world of Monte Sant’Angelo bread! Let me know what you think in the comments.

From my kitchen at Sedicipuglia with Clementina,

I send you a warm greeting and an invitation to discover the true flavors of Italy. 🇮🇹

If you are interested in exploring more traditional Italian recipes translated into English!

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Monte Sant'Angelo bread, traditional Apulian bread, Gargano food, slow food Italy, Puglia cuisine, pane di Monte Sant’Angelo, Italian sourdough, bread traditions, Apulian recipes, travel to Puglia, Sedicipuglia con Clementina, Italian food culture, rustic bread, stone oven bread, authentic Italian bread