Pane di Italia Surdejs Durum Filonebrød

The dough is made with sourdough and raised for at least 18 hours, which gives a deep and distinctive flavor. The semolina durum wheat flour comes exclusively from Altamura, which is known for its cultivation and production of this flour. The loaves are shaped and decorated by hand by master bakers before being baked in the oven and gently cooled. Genuine Italian craftsmanship – without compromise.

Remarks from the judges:
"Don't often see durum wheat in this category"; "Best Italian bread"