bread Veroli (Frosinone) is a typical Italian product, of ancient origin, as are the many ancient kilns found in the alleys of the town, which has kept the same processes of housewives of the past: preparation of a natural yeast (mother yeast) and periodic renewal ("refresh") with flour and water, to rise on wooden planks of fir that lead to better moisture of the dough.
The dough made with flour and 1 0.00, yeast, salt and water is laid on blankets of cotton or linen always up fir boards for a second rising.
Finished the processes of fermentation, cooked in wood ovens.
The result is a bread loaf or round or loaf weighing about 2 kg, which is presented with a golden brown crust, while the pulp inside is whitish in color with the characteristic large bubbles.
bread Veroli was surveyed by Gal and added to the list of traditional food products (DM 07/18/2000), is also studying an IGP (Protected Geographical Indication) to ensure the specificity of a product prepared as it once was.
also the tradition of the bakers of Veroli was included in the atlas of bread made by Professor Corrado Barberis president of the National Institute of Rural Sociology in Rome.
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