Origin place card
Collina dei Camaldoli, Napoli
Verified history
The source attests only that the bread is of 'antichissima tradizione', named for the Camaldoli hill, and sold throughout Naples. No date or first attestation is given.
Ingredients
Flour; beer yeast dissolved in warm water.
Method
Long energetic kneading; first rise >=5h; re-knead; round loaves 2-4 kg; second rise; baked in wood-fired oven.
Why travel for it
A Naples bread route should climb: from city bakery counters back toward the Camaldoli hill that gave the loaf its name.
Editorial warning
Protect the scale. A small home version is a tribute, not the object documented by the source. | Keep history as vague as the source ('antichissima tradizione'); the popular monk/Marano/Serino narrative is excluded as it is not on the official source.
Fieldwork questions
Find bakeries still selling it across Naples; map whether Camaldoli-origin claims vary by neighborhood.