Origin place card
Comuni del Vallo di Lauro e Baianese (AV)
Verified history
The source calls it a product of ancient origin whose preparation and ingredients are essentially unchanged; no date is given.
Local legend / oral tradition
No legend/oral tradition documented in directly read sources.
Ingredients
Type-0 flour, natural leaven, water, salt.
Method
Flour, water, salt and natural leaven (made 12h earlier) rested ~1h30 on wood boards; hand-formed; second rise 30 min in warmth; baked in wood-fired oven.
Why travel for it
This is the kind of bread to taste warm from a local bakery, then again hours later when the crust has settled and the crumb still breathes.
Editorial warning
History limited to a generic 'ancient origin'; no date or documentary attestation.