Origin place card
Aree interne del Sannio, provincia di Benevento (BN)
Verified history
The source calls its production very old and unchanged; no date is given.
Ingredients
Saragolla (ancient durum wheat) semola with 'criscito' sour leaven; water, beer yeast, salt.
Method
Semola added to criscito; mass kept warm overnight to rise; re-kneaded with more semola/water/yeast/salt; second rise 3-4h; round loaves scored and baked in wood-fired oven.
Why travel for it
This is a reason to go inland: to eat a bread that makes olive oil and Sannio cheeses feel like a complete itinerary.
Editorial warning
The source wording mentions both ancient hard wheat and a 'pane di segale' phrase; verify locally whether any rye is used before final ingredient taxonomy. | Generic antiquity only.
Fieldwork questions
Interview Sannio bakers about Saragolla seed supply, criscito lineage and whether the transverse cuts encode bakery identity.