Bread

In all the places of Ciociaria you can taste a bread that, by quality, appears between the best of all the nation. It’s made in many cases like ancient times, with a natural rising and cooked in wood-burning oven, it has always represented the fundamental axle of Ciociara alimentation. It can be white or black and made, in most of the cases, in the shape of  a one kg “filone” or one or two kg “pagnotte”. His particular structure makes it desirable even some days later.