Search locations or food
OR
Already have an account? Log in
OR
shutterstock
The bread of Genzano is named after its birthplace, a small town settled on a hill overlooking the Lake of Nemi, where the art of bread-making has been carried out for centuries. The sturdy-crusted pane casareccio is made with soft or semi-soft flour, wheat bran, natural yeast, and salt.
Though Genzano bread has been traditionally produced only in the province of Rome, after the 1940s it became popular across the region. Pane casareccio di Genzano can be enjoyed with typical Roman charcuterie products, used for bruschettas, or it can be served with various stews, soups, and sauces.
Part of
Snack
Panontella
Panontella is a traditional snack or sandwich originating from Rome. It's made with a combination of bread (usually casareccio), pancetta, guanciale, salt, and pepper.... Read more
Snack
Crostini di provatura e alici
Crostini di provatura e alici is a traditional variety of crostini hailing from the Lazio area. It's usually made with a combination of bread (typically casareccio), anchovies,... Read more
WHERE TO EAT The best Pane casareccio di Genzano in the world (according to food experts)
