Origin place card
Calitri and Alta Irpinia
Verified history
The source attests documented antiquity: production evidenced by tools/material in the Museum of Rural Civilization of Aquilonia and by photos and documents kept in the area's town councils.
Ingredients
Durum wheat semolina and soft wheat flour; 'crescente' (leaven), water, salt.
Method
Long kneading; warm dark fermentation at 18-20C; round loaf with a longitudinal cut, 2-6 kg ('ruote di carro'); baked in wood-fired or electric ovens.
Why travel for it
The page should make readers want to find the heavy wheel-like loaf in Calitri, carry it back wrapped under an arm, and cut it beside the landscape that made it.
Editorial warning
History is documentary (museum + documents) but undated; do not assign a specific century.