Category:
\nFresh pastries and bakery, biscuit, confectionary and pastry products;<\/p>\n
1. Product name:
\nPane marocco di Montignoso<\/p>\n
2. Other names:
\nPane marocco, pane merocco<\/p>\n
3. Short product description:
\nPane marocco di Montignoso is made by mixing maize flour and wheat flour with fresh yeast, oil, black olives and herbs and spices (rosemary, diced chilli, sage, garlic and salt). It\u2019s round in shape with a 20-25cm diameter, dark colour and golden crust. It\u2019s baked in a wood-fired oven on chestnut leaves. It\u2019s made from November to January to coincide with the olive harvest. <\/p>\n
4. Production area:
\nIt\u2019s made in the municipality of Montignoso and across the Massa plains area, province of Massa Carrara.<\/p>\n
5. Production status:
\nr disappeared r at risk r active <\/p>\n
6. Production process:
\nThe wheat and maize flours are mixed with water and oil. Fresh black olives, rosemary, diced chilli, sage, oil and salt are added. 20-25cm diameter round loaves are shaped and baked in a wood-fired oven on chestnut leaves. It\u2019s eaten freshly baked, usually as an antipasto. <\/p>\n
7. Materials, equipment and premises used for production:
\ns Kitchen utensils
\ns Wood-fired oven<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nThe production of this bread has been part of Montignoso\u2019s heritage for a long time. So much so, that Raffaello Raffaelli, in his 1881 historical and agrarian monograph of the areas around Massa and Carrara writes: \u201cIn the Massa plains, the typical food is maize polenta, sometimes mixed with cabbage, or beans, and bread made with the same flour, which they communally call Marocco\u201d. Where di pane marocco come from? It\u2019s likely an abundance of maize flour, oil and olives gave someone the idea to mix them together and produce something that was different from the \u201cusual\u201d bread and polenta. The name stems from the bread\u2019s colour, which reflects the dark-skinned Moroccans. <\/p>\n
9. Production:
\nThere are two major producers of pane marocco di Montignoso, which, together, make about 17 tonnes a year. The bread is sold exclusively in the area through direct sales to individuals. <\/p>\n","protected":false},"author":1,"featured_media":0,"menu_order":178,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[23],"tags":[],"product-type":[224],"nazione":[],"tipo-prodotto":[],"class_list":["post-16337","product","type-product","status-publish","hentry","category-fresh-pastries-and-bakery-products-biscuits-pastry-and-confectionery","product-type-pat-en"],"acf":{"vt_product_img":"http:\/\/vetrinatoscana.netseven.work\/app\/uploads\/2018\/10\/315_652.jpg","vt_product_logo":"","vt_product_gallery":null,"vt_convenzionale":null,"vt_stagionalita":null,"vt_zona_consegna":null,"vt_modalita_consegna":null,"vt_tempi_consegna":null,"vt_scheda_ex-arsia":null,"logo_consorzio_di_tutela":null,"vt_campo2":"","vt_campo3":"","vt_campo4":"Si produce nel comune di Montignoso e in tutta la zona della pianura massese, provincia di Massa Carrara.","subtitle":null},"yoast_head":"\n