Spreading out like the cap of a wild mushroom, Paesano's thin, snowy-white crust surrounds a soft, savory crumb filled with lots of holes. Don't be put off by the holes—we work hard to put them in. They're the signature of this loaf, the traditional bread of Puglia (the region in the heel of Italy’s boot).
I think it's the best bread around to eat alongside a pasta dinner since it does a fabulous job sopping up sauce. I also highly recommend it for ripping and dipping in good olive oil.
Heat the bread when you're ready to eat. Click here for instructions.