The municipality of Lariano boasts a centuries-old tradition of bread-making, as evidenced by the fact that the specific name “pane casareccio di Lariano” has always been known throughout the area that extends from the Castelli Romani, covering the entire urban area of Rome, and then to the Agro Pontino in southern Lazio and the entire province of Latina.
Traces and testimonies of the production of the “pane di Lariano” go far back in time, and are mixed with events linked to the history of this small town in Lazio. But what makes it absolutely unique is that it bears the unequivocal signs of the local peasant know-how and rural tradition; the method of production has, in fact, remained identical for over two centuries.
A traditional product of Lazio, it is made “special” by its simple and natural ingredients, just like when bread was made at home. The dough is prepared with wholemeal flour, “00” wheat flour and natural yeast, with only the addition of water and salt.
The bread is baked in an oven heated by burning bundles of chestnut wood, which the wooded area of Lariano offers in abundance, and which gives the bread its typical aroma. After baking, the outer crust has a golden colour while the inside of the loaves is dark.
In Lariano there are still hundreds of family ovens, which allow the preservation of the tradition of baking bread at home, handed down from mother to daughter, as well as a dozen ovens that produce bread in large quantities for wholesale and retail sales.
As to gastronomy, the bread of Lariano is particularly suitable for pairing with strong-flavoured dishes, sliced cured meats, spicy and mature cheeses.
This fragrant product can be appreciated on the occasion of the Bruschetta Festival, but also on other occasions such as the Porcini Mushroom, Bread and Wine Festival which takes place in Lariano on the last Sunday of September.