Dish

Pane del pastore

Shepherd's bread soup

Pane del pastore is made by mixing whole wheat flour, sourdough starter, water, and salt. The dough is then left to rise for several hours before being baked in the oven. The resulting bread has a dense texture and a nutty flavor that is perfect for sandwiches or as a side dish.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup› Bread Soup

Origins and history

Pane del pastore originated in Italy, where it is a popular bread in the regions of Tuscany and Umbria. It is often served as a side dish with soups and stews.

Dietary considerations

Pane del pastore is a healthy bread option as it is made with whole wheat flour and contains no added sugars or preservatives. It is also vegan-friendly.

Variations

There are many variations of Pane del pastore, with some recipes calling for the addition of herbs or spices such as rosemary or garlic. Some recipes also call for the use of different types of flour such as rye or spelt.

Presentation and garnishing

Pane del pastore can be presented as a whole loaf or sliced. It can be garnished with fresh herbs or a sprinkle of sea salt.

Tips & Tricks

To make Pane del pastore more flavorful, add herbs or spices such as rosemary or garlic to the dough. To make it lighter, use a combination of whole wheat and all-purpose flour.