My Italian friends probably think this bread is a heresy, but that’s their loss. There’s a heaping helping of Parmigiano-Reggiano in every loaf, along with a load of cracked Zingerman's Five Star Black Peppercorns (a blend of Tellicherry Reserve, Mlamala, Rajakumari, Tellicherry EB, and Shimoga), all wrapped up in an organic flour dough. A bite leaves your mouth pleasantly aroused from the heat of the pepper, and salivating from the savory sweetness of the parmesan. Fantastic when toasted.
Heat the bread when you're ready to eat. Click here for instructions.