Bread-making in Molise is deeply rooted in tradition, with a variety of indigenous flours like corn, potatoes, and even chickpeas. My journey to explore this culinary heritage brings me to the Panificio Antichi Sapori Patriarca in Agnone, nestled in the high Molise region.
Potatoes in Bread for a Softer Texture
Antonio Patriarca, the owner of the bakery, shares insights into their traditional methods:
“We still add boiled potato flour to our bread, which softens the texture and creates a more flavorful loaf.”
This combination of natural yeast and potato flour has been a hallmark of Molise bread-making for generations, keeping the texture tender and rich in taste.
Focaccia, or “Pizza”
I couldn’t help but point out a delicious-looking focaccia in the display.
“We call it pizza, but it’s a type of focaccia made from the same dough as our bread. The secret is the addition of potatoes, topped with virgin olive oil, sea salt, and oregano,” explains Antonio.
A Molise Sweet: Castagne
Antonio takes me to meet his wife, Arianna, who is busy crafting castagne, a local pastry.
“These pastries, named after chestnuts due to their shape and color, are made from a dough similar to a beignet, with egg, flour, and olive oil,” she says. Interestingly, the castagne are coated in a thick layer of chocolate, making them a unique treat despite their savory dough.
A Family Legacy
In addition to their bread-making legacy, the Patriarca family has a connection to sports. Antonio proudly points to a photo of his son, Stefano Patriarca, a professional volleyball player.
“Stefano will continue our family bakery once his sports career ends,” says Antonio, beaming with pride.
Practical Tip: If you’re interested in recreating Molise bread at home, try adding mashed boiled potatoes to your dough for a softer, more rustic loaf.
