Pane di Po, Signano e Agnino

Category:
Fresh pastries and bakery, biscuit, confectionary and pastry products;

1. Product name:
Pane di Po, Signano e Agnino

2. Other names:

3. Short product description:
Pane di Po, Signano e Agnino is usually round-shaped with loaves that weigh about 800g. They’re cooked in wood-fired ovens and the use of locally milled bran and flour gives them a unique aroma and flavour.

4. Production area:
Province of Massa Carrara, municipality of Fivizzano and in particular in the towns of Po, Signano and Agnino.

5. Production status:
r disappeared r at risk r active

6. Production process:
The wheat flour is kneaded with water, yeast, salt and bran. Once mixed, it’s portioned, left to rise and cooked in a wood-fired oven.

7. Materials, equipment and premises used for production:
s Work surface
s Boards for leavening
s Wood-fired oven

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The product owes its traditional character to the unique combination of raw ingredients, wheat flour and bran, which are produced in a local mill following traditions that have been handed down the generations. Not to mention, the cooking method, which is exclusively done in a wood-fired oven.

9. Production:
There are only 4 bakeries that produce pane di Po, Signano e Agnino to a total of about 880-900 tonnes a year.
This amount varies depending on tourist numbers. In fact, principal production occurs in the summer months. Only a fourth of production crosses regional boundaries. Repeat customers are individuals that buy the bread from bakeries and local stores.