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Murgia
sasso caveoso
sassiBread
Bread (and of course pasta) are the staples of Italian diet. In times gone by it was regulated and customarily baked in a central oven ( as well as that the flour was restictedly milled). The citizens would shape their loaves and bring them to the communal oven. Before delivery to the oven they would "brand" them with their personal dough stamp. Close by the bakery which we visited, we found a wood-carver making stamps to order (with your initial). How could you not bring them home to your offspring? The bread today is made by the bakers and bought over the counter. Such bread is becoming scarce in Italy (prefab flour and store baked is almost all you can get in the USA). They eye-ball the amount ,shape it, weigh it to check aganst underweight , and off it goes to the oven. The left over dough makes pizzas and calzones. Can you smell it?
