Homemade Bread from Genzano, the Aroma of Roman Castles

From the early hours of the morning, a perfume invades the alleys and tree-lined avenues of Genzano di Roma, Lazio. Every day, for three hundred years, the scent of wheat mixed with that of chestnut wood bursts out of the ovens and cradles the awakening of Genzano and its tourists. The town that overlooks the volcanic lake of Nemi, inside the regional park of Castelli Romani is famous for having given birth to the first-ever European bread to receive the recognition of Protected Geographical Indication.

Genzano’s homemade bread is in fact IGP since 1997 and represents one of the culinary symbols for the entire region.

Famous for its aroma and fragrance, which remain as such for about a week, this homemade bread stands out from the others for the accentuated contrast between the intensely brown colored crunchy crust and the very soft pearly white center.

Good air

People of Rome, especially at weekends over the summer season are used to making trips "out of town" to the Castles in search of some peace and quality air. Genzano like Frascati, Albano, and other Roman Castles are surrounded by greenery and especially in summer, they ensure lower temperatures than the heat of the capital and indeed a "cleaner" air. According to Genzano locals, the good air of the countryside is among the "secrets" of the homemade bread that boasts the use of manufacturing procedures handed down from generation to generation.

What is Genzano bread made with

Genzano's bread, made as to the classic round loaf or in filone shape, is made with high-quality flour of soft wheat, natural yeast, salt, water, and wheat bran, all of which contribute to its character in their own particular way. The wheat bran, poured over the loaves and bread rolls before baking is responsible for its creation, along with the cooking method to get the dark color of the crust. The aroma, on the other hand, is due to the natural yeast and the variety of cereals used. These ingredients and the double leavening process is also what gives this bread the ability to stay soft, even several days after baking.

Genzano bread's history

Bread is the staple food of our culinary tradition and like most classic dishes it is linked to the peasant culture. Genzano homemade bread is no exception. Since the Middle Ages, it was the task of the peasant wives to prepare the bread and bake it in public oven structures called "soccie". Before baking the loaves, however, the women used to make signs on them to distinguish them after baking. The ovens were filled with chestnut wood, of which there were plenty of in the forests. This type of wood ensures a lively flame that reaches optimal temperatures to bake the bread properly without burning it. There are written testimonies dating back to 1600 that show that the Genzano locals’ specialty was known and celebrated even then. It is even said that Prince Cesarini Sforza, Lord of Genzano, was a great admirer of this bread and that during one of his visits to the Vatican he brought it as a gift to the Pope who was very impressed by its characteristic fragrance. The fame of the Genzano’s homemade bread has crossed regional borders since the 1950s. Of that time the nocturnal "pilgrimages" remain renowned, as the Genzano bakers made it as far as Rome after having finished baking the bread and take its much sought-after loaves to the capital's bakeries.

Festa del Pane Casareccio di Genzano

Genzano is also famous for the legendary infiorata. The streets of the towns of Castelli on the feast of Corpus Christi are transformed into a floral carpet along the route of the religious procession. This, however, isn’t the only public event that takes place in the town. In fact, every September "The Feast of Bread" is celebrated, to which associations in the consortium of bread producers IGP also participate. Don’t miss the opportunity to taste the traditional bruschetta if you ever find yourself in the area. Last year it the "world's largest bruschetta" was created for the occasion and was served on 300 meters of tables full of 3500 slices of bread bruscato on the fire seasoned with 60 liters of extra virgin olive oil, 5 thousand tomatoes, and 20 kilos of chicory.