Strettura is a mountain village, near Spoleto, where a famous bread is produced to be very similar to what it used to be in anchient times. The reasons of simplicity and at the same time of the delicacy of this bread are many: the old varieties of cereals, the pure water of the local springs and the completely natural processing. The yeast is always preserved by the previous bakery: this is the main ingredient, to which is added just salty warm water and flour. From the dough thus obtained there is a loaf, on which a cross is traced, as a sign of devotion, but also a sign of a good leavening. This bread is left to rise for an entire night. The next day the dough is refreshed, adding still warm water and flour, until you get the right consistency. Then we proceed to manual processing, until a homogeneous and smooth mixture is reached. Leave it to rise for a few hours and then put it in the oven. Cooking takes place exclusively with wood fire.
Bread in the form of a loaf and / or fillet
Territory interested in production
Municipality of Spoleto