What it is
This bread has a typical elongated shape, with a (light to dark) brown crust about 3-4 millimeters thick. The aquilano bread is crispy and with the typical fragrance of roasted cereal. The crumb is homogeneous and uniform with small air bubbles (“occhiatura” in italian), with a characteristic light brown color, a yummy and penetrating fragrance. Very typical of this bread is naturally its taste, particularly sapid.
How Aquilano Bread is done
The production of this durum wheat specialty has been, over the centuries, almost abandoned because of its low yield per acre, as compared to other varieties. Cultivation of this “solina” wheat never ceased, though, but its production remains of lower volumes, even if now being supported by national associations. This, as you might expect, influences the cost of the ingredients, making the aquilano bread somewhat more expensive. Hey, we are not talking about jewelry here (even though bread is to me more precious than any stone), but this affects the decisions of who has to make and sell the bread. Quality is then the main word here. Try the homemade aquilano bread and prepare yourself to be (once more!) surprised by the richness and character of this historically “poor” bread.