Finally, fresh Molise bread from ancient ovens delivered to you.

We have been working on this for a long time and finally here we are: starting from Monday, November 14, Spaghetti & Mandolino will be able to deliver directly to your home fresh molisano bread from small traditional Italian ovens that make it like it used to be. Or rather: like it has always been done.

Online molisano bread with sourdough

The breads will come from very small realities that still work with sourdough, where the smell of bread intoxicates the small cobbled streets of ancient villages. Only natural ingredients: no additives, no products that have nothing to do with the culture of authentic and ancestral local baking. 

We will start with a small bakery located in a small town in Molise, in the province of Campobasso. In Cercepiccola there is a treasure trove of absolute quality that produces timeless breads, following the ancient recipe of molisano bread. The use of ancient ingredients, typical of the area, mountain potatoes, ancient whole grains, only flours from the territory ground with stone and coarse grain. This is the molisano bread, which tastes like real bread and is digested with extreme ease precisely because of the naturalness and purity of its ingredients. In Cercepiccola the water is pure spring water from the Apennines of Molise, the air is clean, the small village is isolated from all the larger urban centers, and green is the color that dominates. 

We chose Molise, perhaps the least known region to Italians, because it represents a small pearl of goodness and genuineness like few others. The fact that it has remained somewhat “on the fringes” has given it an added value of purity and truth that few other regions can boast. Moreover, the quality of mountain grains in these areas is extraordinary.

We really liked the female-run bakery of Rosa Maria Vittoria, which in its small village remains the ancient bakery with delicacies from the sweet oven and the village shop. Finally, we were struck by the beautiful name of the new generation that is currently working at the bakery: Merirose. 

But let’s talk more specifically about this new offering on Spaghetti & Mandolino.

What breads will be available for purchase and when?

Starting from Monday, November 14, you will be able to book two types of molisano bread from the Merirose bakery: the first is a rustic molisano bread, as tradition teaches; the other is a historical molisano bread that uses the mountain potatoes of Cercepiccola according to Aunt Filomena's old recipe. The latter won third place as the best bread in Italy at the Premio Roma 2016 for the traditional and historical durum wheat bread category.

How will it be possible to purchase this fresh molisano bread online?

Simply: you can choose the type of bread you prefer and book it. Since this is a starting initiative, we will leave the week, from Monday, November 14, until Friday, for booking, then we will send your orders to the bakery which will produce it the following Monday. On that Monday, we will send a courier to collect the product which will arrive at your homes the next day.

Why does the shipped bread last for a week?

Because the type of high-quality ingredients, the long rising time, the wood oven at low temperature for a long cooking time as it was done in the past, the type of crust that is quite thick, and the amount of pure natural water remaining in the dough even after cooking ensure the longevity of the bread for a week.

How will the bread be packaged?

After baking, the bread is left to cool on wooden boards and then packed in micro-perforated containers that allow some air to pass through without promoting excessive hardening of the product. The packaging has already been tested by the bakery for a few months with excellent results.

How should the bread be stored once received?

When the bread arrives at your home, you should keep it in a cool but not refrigerated environment with the right humidity. If you intend to make a good stock, the bread can be cut into quarters and placed in the freezer or in a blast chiller. The quality of the product will remain perfect if, when you regenerate it, it is first left to thaw at room temperature and then reheated in a warm oven before being placed on the table.