Italy, Velletri
201km
... for about 40 minutes, after which they are left to rise for an hour. The bread is then flattened, shaped into large loaves or batons weighing about 1 or 2 kilograms, placed in wooden boxes, dusted with bran or semolina, and covered with hemp cloths. After a certain period during which the second fermentation occurs, baking is carried out strictly in a chestnut wood-fired oven for about an hour and twenty minutes.

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