Genzano Homemade Bread is made in the town of the same name in the Castelli Romani hills and is the first homemade bread in Italy to obtain the Protected Geographical Indication.
Its origin is linked to the peasant tradition of preparing bread at home; until recently, the bread dough was prepared at home and, after leavening, taken to a public oven for cooking. Starting from the Forties, the product was firstly marketed in Rome and then also outside the Latium region. Since 1989, the municipality of Genzano has been organising a bread festival in September that has become a tourist attraction.
Genzano bread is produced in round or elongated loaves weighing from 0.5 to 2.5 kg with a crust approximately 3 mm thick. The crumb is ivory-white in colour with a characteristic odour of cereals, a pleasant taste, a maximum humidity level of 33.7% and a specific weight of 0.23 kg/dm3.
The distinctive taste and crunchy crust make it ideal to accompany any type of dish, as well as locally produced charcuterie products like “Coppiette” (air-dried cured pork), “Porchetta” (roast pork), raw cured ham or Roman “Corallina” salami.
Cook and taste:
Tomato and Genzano homemade bread soup
4 slices Genzano Homemade Bread PGI
500 g fresh tomatoes
2 medium sized onions
extra virgin olive oil Sabina PDO q.s.
freshly grated Pecorino Romano PDO q.s.
Fry the onions with olive oil, add the fresh tomatoes and allow to cook for a while. Once the tomatoes are ready, continue to cook on a very low heat for further 15 minutes until the soup is well cooked. Break the bread into big pieces, place them in individual serving bowls and add a few ladles of the soup. Sprinkle with Pecorino Romano and serve hot.
Wine matching Castelli Romani DOC rosé wine or Tarquinia DOC rosé wine