The "Cafone Bread of Camaldoli" is an ancient type of bread typical of Neapolitan cuisine, characterized by its elongated shape and dough made of durum wheat flour, water, salt, and yeast, which has received the prestigious recognition of Traditional Italian Agri-food Products. The origin of the Cafone Bread of Camaldoli. The name derives from the hill of Camaldoli, located in the northwestern part of the city of Naples, famous for its scenic beauty and the abbey of Camaldoli, a Benedictine monastery founded in 1012 by Saint Romuald. The Camaldoli are a Catholic monastic order, whose name derives from the Latin "desert house," referring to the solitary and withdrawn life that the monks of this order choose to lead. The Camaldolese hermits live in small communities of monks located in isolated areas, where they can dedicate themselves to prayer, meditation, and manual labor. In their numerous monasteries and convents, scattered across different parts of the world, the monks also dedicate themselves to welcoming pilgrims and assisting the poor, to whom the cafone bread they usually prepare is distributed. The hill of Camaldoli is also a wine and high-quality olive oil production area, and hosts numerous agritourism and agricultural enterprises. Furthermore, it is rich in trails and naturalistic paths suitable for walks and outdoor excursions. An extraordinary taste given by a century-old sourdough. Camaldoli bread is very popular in Neapolitan cuisine and is often consumed accompanied by cold cuts, cheeses, or other simple foods. There are different variants of Camaldoli bread, depending on the area where it is prepared and the personal tastes of the producers; here we offer it with the most traditional dough, based on the sourdough from the Panificio Morra, which, being linked to hundreds of years of tradition and several days of preparation, gives it an extraordinary taste.
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The "Cafone Bread of Camaldoli" is an ancient type of bread typical of Neapolitan cuisine, characterized by its elongated shape and dough made of durum wheat flour, water, salt, and yeast, which has received the prestigious recognition of Traditional Italian Agri-food Products. The origin of the Cafone Bread of Camaldoli. The name derives from the hill of Camaldoli, located in the northwestern part of the city of Naples, famous for its scenic beauty and the abbey of Camaldoli, a Benedictine monastery founded in 1012 by Saint Romuald. The Camaldoli are a Catholic monastic order, whose name derives from the Latin "desert house," referring to the solitary and withdrawn life that the monks of this order choose to lead. The Camaldolese hermits live in small communities of monks located in isolated areas, where they can dedicate themselves to prayer, meditation, and manual labor. In their numerous monasteries and convents, scattered across different parts of the world, the monks also dedicate themselves to welcoming pilgrims and assisting the poor, to whom the cafone bread they usually prepare is distributed. The hill of Camaldoli is also a wine and high-quality olive oil production area, and hosts numerous agritourism and agricultural enterprises. Furthermore, it is rich in trails and naturalistic paths suitable for walks and outdoor excursions. An extraordinary taste given by a century-old sourdough. Camaldoli bread is very popular in Neapolitan cuisine and is often consumed accompanied by cold cuts, cheeses, or other simple foods. There are different variants of Camaldoli bread, depending on the area where it is prepared and the personal tastes of the producers; here we offer it with the most traditional dough, based on the sourdough from the Panificio Morra, which, being linked to hundreds of years of tradition and several days of preparation, gives it an extraordinary taste.
