Vicovaro bread

Vicovaro bread, produced in the homonymous town located within the Monti Lucretili Regional Park, has a round or elongated shape, weighing 500 grams or 1 kg, with two or more cuts on the crust. Product of ancient tradition, it is marketed since the Fifties in neighbouring villages up to Tivoli and Rome. It is produced from soft wheat flour type 00. The bread is made with the indirect method providing a double leavening. The cooking is carried out in stone ovens fired with broom branches collected near Vicovaro.