CRUNCHY, CRUMBLY AND SPREADABLE
8-hour slow leavening
Only with Sourdough Starter
100% Extra Virgin Olive Oil
The soft wheat flour dough to which Extra Virgin Olive Oil is added, 8 hours of slow leavening with a sourdough starter renewed for almost two centuries, and the double baking are the phases that skilfully take place in the preparation of these delicious croutons: golden on the surface, crunchy outside and crumbly inside, they are perfect for a spread or simply to be brought to the table in place of bread.
Try it at breakfast with butter and jam, enjoy it with tomato and diced mozzarella or with fresh spreadable cheeses.
Available in 250g pack.