Pan di sorc

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.

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.

Tips & Tricks

To achieve the best texture and flavor, use high-quality rye flour and allow the dough to rise for at least 12 hours before baking.

Side-dishes

Pan di sorc is often served with local meats and cheeses, such as speck and asiago. It can also be served with butter or olive oil.

Drink pairings

Pan di sorc pairs well with red wine, such as a Chianti or a Cabernet Sauvignon.