13. Bread of Velletri

Bread production in Velletri is ancient and still handed down from generation to generation. Velletri, an important centre in the Alban Hills, owes its fame above all to its excellent wine production and its Roman origins. It is precisely the link with the rural world and the Roman ars panificatoria that must have influenced the preservation of the production techniques for this bread. In the past it had to be baked weekly by Veliterne peasant families in their own wood-fired ovens, then stored in wooden cupboards to ensure freshness. Those who lived in the city chose to prepare the loaves at home, and then go to the local bakeries to bake them, marking them with special signs to prevent them from being confused with those of other customers. Veliterno bread is called scuffiato, or puffed, because it contains hollow areas inside. Produced with soft type 0 or 00 wheat flour, it is kneaded with sourdough or brewer's yeast, salt and water. Its preparation is based on a special technique: the bread is kneaded until it has a homogeneous and light consistency, producing more hollow areas inside. After kneading, the dough is subjected to an initial rising, followed by shaping, in which the dough is worked into loaves and loaves that are then placed on wooden boards, covered with cloths and left to rise for another thirty minutes or so. This is followed by baking, in wood-fired or electric ovens, for about 40-60 minutes.