Page 2 - Breathing Bread News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> pina olivetti runs panificio cuti, one of the most famous artisanal bakeries in the region. >> oh, my god, that is very heavy. >> oof, ah. >> that's a heavy bread. >> sourdough is a living, breathing bread that has been made since the beginning of human civilization, but is somehow still notoriously tricky to get right. >> oh, my gosh. that's so hot. >> its slow, natural fermentation means this bread stays fresh much longer than ordinary bread. no trivial matter in a region

And there's a place nearby still making bread according to ancient calabrian tradition. >> wow. >> buongiorno. >> stanley, stanley, giovanna. >> pina olivetti runs panificio cuti, one of the most famous artisanal bakeries in the region. >> oh, my god, that is very heavy. >> oof, ah. >> that's a heavy bread. >> sourdough is a living, breathing bread that has been made since the beginning of human civilization, but is

Ancient calabrian tradition. >> wow. >> buongiorno. >> stanley, stanley, giovanna. >> pina olivetti runs panificio cuti, one of the most famous artisanal bakeries in the region. >> oh, my god, that is very heavy. >> oof, ah. >> that's a heavy bread. >> sourdough is a living, breathing bread that has been made since the beginning of human civilization, but is somehow still notoriously tricky to get right. >> oh, my gosh.

Making. there's a place nearby still making brad according to ancient calabrian tradition. >> stanley. [ speaking non-english ] >> pena oliveti runs one of the most famous artesianal bakeries in the region. [ speaking non-english ] >> oh, my god, it is very heavy. that's a heavy bread. [ speaking non-english ] >> sourdough is a living, breathing bread that has been made since the beginning of human civilization but is

>> that's a heavy bread. >> sourdough is a living, breathing bread that has been made since the beginning of human civilization, but is somehow still notoriously tricky to get right. >> oh, my gosh. that's so hot. >> its slow, natural fermentation means this bread stays fresh much longer than ordinary bread. no trivial matter in a region where food wasn't always plentiful.