Piedrasassi Bread Courses

Piedrasassi Bread is a high-rising, naturally leavened, rustic style artisan bread that has been made in Liguria, Italy since the 16th Century. It is popular in the region around La Spezia and Genoa and is traditionally served with olive oil and herbs. Some say the name of the bread derives from the local dialect words "piedra" meaning stone, and "sassi" meaning small stones, given its rustic shape. Others contend that the name simply comes from the dialect word "sasso" meaning to stone. The dough is made from a long fermentation of organic flour, natural yeast and spring water. As the dough is risen, it gives off a sweet and mildly fermented aroma, and develops a crisp and flavorful crust. The interior of the bread is light and airy, and has a chewy and slightly sticky texture. Piedrasassi Bread is best enjoyed when fresh, but it can also be used to make fantastic bruschetta, sandwiches, and even french toast. It is truly a unique and delicious bread with a flavor that can only be experienced in Liguria.