Dish

Pan di sorc

Pan di sorc is a hearty bread that is perfect for sandwiches or to accompany a meal. It is made with rye flour, which gives it a distinct flavor and texture. The bread is typically baked in a round shape and has a dark, crusty exterior. The interior is dense and moist, with a slightly sour taste. Pan di sorc is a staple in the Trentino-Alto Adige region and is often served with local meats and cheeses.

European cuisine› Mediterranean cuisine› Italian cuisine

Sweet Bread

Origins and history

Pan di sorc has been a staple in the Trentino-Alto Adige region for centuries. It is believed to have originated in the Middle Ages, when rye was a common grain in the area. The bread was traditionally baked in wood-fired ovens and served with local meats and cheeses. Today, pan di sorc is still a popular bread in the region and is often served at festivals and celebrations.

Dietary considerations

Pan di sorc is not suitable for those with gluten intolerance or celiac disease.

Variations

There are no significant variations of pan di sorc.

Presentation and garnishing

Pan di sorc is typically presented as a round loaf with a dark, crusty exterior. It can be garnished with herbs or served with a side of olive oil for dipping.