Origin place card
Bagnoli Irpino, altopiano del Laceno e altri altopiani irpini: Chiusano San Domenico, Volturara Irpina, Piana di Montella (AV)
Verified history
The source calls it an ancient product still common in the Avellino area; no date is given.
Ingredients
Rye flour (dialect 'iermano'/'ciurmano') mixed with durum wheat; 'criscento' (sour leaven), warm water.
Method
Evening: sour leaven refreshed with warm water/flour, wrapped in wool. Morning: dough of 2/3 soft wheat + 1/3 rye, divided into ~2 kg pieces, marked, baked ~2h in wood-fired oven.
Why travel for it
This is a bread to chase into cold Irpinia, where the grain, the blanket-wrapped ferment and the wood oven make sense only in the landscape.
Editorial warning
Generic antiquity only; no documentary date.