Marked with the Franciscan cross, produced with a sourdough yeast starter and 0 km stone-ground flours, the ‘pane dell’accoglienza’ or ‘bread of hospitality arrives from the bakeries. It combines the symbolic value of bread as a staple food with the goodness of the fragrant Roman loaf or ‘pagnotta’, destined to remain in visitors’ memories as one of the Jubilee ‘aromas’.
It stays fresh for a long time, weighs about a kilo and is easily transportable: nibbling on it along the foot or bike paths is a perfect ‘anti-hunger’ strategy, healthy and pleasing to the palate; when accompanied by Lazio’s food and wine specialties it becomes a real taste ‘experience’.
With the dough created specifically by Adriano Albaneri, a circuit of bakeries produces a hospitality ‘loaf’, with a Tau or T-shaped cross, the special Franciscan cross, cut into the surface. And the ‘waiting loaf’ adds solidarity to the initiative: you can buy a loaf and leave it in a special basket for a pilgrim who will be arriving.
There are about 40 bakeries where the Bread of Hospitality can be found in Rome, destined to increase in Lazio as well.