Bread production in the town of Velletri goes back in time and, at present, it is still handed down from one generation to another. Velletri, an important town in the Alban Hills, owes its notoriety especially for its excellent wine production and its Roman origins. Rurality and the Roman art of bread making must have influenced the preservation of the production techniques of this particular bread. In the past, it was prepared weekly by the peasant families of the town in their own wood-burning oven, then stored in wooden cupboards to ensure freshness. Those who lived in the city, chose to prepare the loaves at home and to bring them to local ovens for baking, distinguishing them with special signs to avoid confusion with those of other customers. Velletri bread is called “scuffiato”, meaning inflated, because there are empty areas inside. Produced with soft wheat flour type 0 or 00, it is mixed with mother yeast or brewer’s yeast, salt and water. Its preparation is based on a particular technique: the bread is kneaded until a homogeneous and light consistency is reached, favouring the formation of many holes. After processing, the dough undergoes a first leavening followed by modelling in round or elongated loaves, then arranged on wooden boards, covered with cloths and left to leaven for further thirty minutes. Finally, it is baked in wood-fired or electric ovens for about 40-60 minutes.
Velletri bread, with its characteristic elongated or rounded shape, has a light brown crust and is riddled with small holes. The high olfactory intensity includes pronounced hints of wheat and yeast, combined with light roasted scents. The taste is harmoniously salty with a slight sweet and acidic note due to the yeast. The crust is crunchy and the crumb is soft, with good aromatic persistence.