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The Ticino Farmers' Union has given to this bread the TICINO label
of origin. The ingredients are wheat, spelt and rye flour, along with
water, salt and yeast. The preparation is done in accordance with
traditional craftsmanship techniques, while spelt and rye flour contribute
to accentuating the savour and to keep it fresh for longer
periods. The new TICINO bread, stemming from an initial idea by
the Ticino Mugnai Union and ratified by the technical commission
of the Master Bakers-Pastrymakers Association, goes particularly
well with butter, honey and jam, but also with cheeses and salami. |
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