Il Pane..

Have you ever baked a loaf of bread, proofed the yeast, kneading it until smooth and letting it rest?  Taking it to the oven to watch the heat transform the dough into a loaf of warm comfort?  What is bread? 


Throughout history, bread has been an integral part of survival, leavened and unleavened.  Bread has been used as a symbol for bringing wisdom to those who seek spiritual communion.  It is a vehicle for sharing and breaking communion with others.  It brings us around the hearth.

Recently, there is a backlash against bread, as in the wheat used to make it.  Look around and you will see a proliferation of Gluten Free products.  Why after all these centuries, upon centuries, is gluten becoming intolerable for our digestive system?  If we look at the production process currently employed for bread making, we will see there is a slew of adulterations which have not been for our greater good but for other means.  Residents bring their dough and use the oven much like a community baker.  What a blessing to behold this simple act of making bread where it brings history, culture and people together.  They call their bread... Divine Bread.  The crust is hard on the outside to preserve the moisture on the inside.  Baked in this manner it will stay fresh for a week.  The yeast used is made into a starter so it has ample time to activate and ferment.  (This is similar to a sourdough concept).  Due to this yeast being allowed to ferment, the bread has probiotics to aid in digestion.

Did you know mid 20th century, the wheat grains in the US were genetically modified to produce more gluten, so they would grow faster and ward off pests?  In order to preserve bread for a stronger shelf life, preservatives have been added to maintain a fresh like appearance.  Sugars of all sorts, raw to refined high fructose corn syrup have also been added to appeal to the emerging US diet based on sugar. 

With all of these changes to the bread production, it is no wonder people are reacting!  Higher gluten leads to gluten intolerance, making it hard for our digestive systems to process any sort of wheat.  Preservatives are forcing food products to lose all sorts of nutritional value, extending the life of a product, but shortening ours in the process.  Sugars are the lead cause of insulin resistance and for our growing waist lines.  We are tricked into a momentary satisfaction, to then be lulled to inactivity, with a fast need for more, as we are not truly satisfied. 

So then, how do the Italians do it?  How do they maintain a diet where bread is present?   First they use methods which have been around since ancient times.  They use wheat that has not been genetically modified and they are not adding preservatives or unnecessary sugars. 

We visited the old oven, Pane e Salute which dates back to 1526.  Only bread products are made in this oven to preserve the integrity and flavor.  Additionally, pure ingredients are used and the recipe hasn't changed. 


Breakfast is enjoyed here, with a slice of Divine Bread, butter and a simple marmalade.  Italian breakfast may not be hailed the world over, however, it provides a sustained carbohydrate level for the entire morning, without crashing after 10 am.  There is much to be gleaned form the Italian diet and this is no exception. 

The next time you enjoy a slice of bread, think Divine Bread.  La Campagna uses many of the techniques in their bread making as Orsara. We are only missing the 1526 oven!