Origin place card
San Sebastiano al Vesuvio
Verified history
The source says production rules and ingredients have remained unchanged over the years; no date is given.
Ingredients
Soft wheat flour, mother yeast (criscito), strictly local water, salt.
Method
Flour added to criscito dissolved in warm water; long rise; elongated 'palatone' loaves 0.5-2 kg baked in hot wood-fired oven; thin golden crust, white crumb; keeps several days.
Why travel for it
The page should make the reader want to stand under Vesuvius on a Sunday morning and buy bread from someone who still knows the palatone by hand.
Editorial warning
History is 'unchanged over the years' only; no date.