Our panettone and holiday gift baskets are officially here! Share a taste of what we do best with those who matter most. Pre-order now on labottegaditerroni.com
Bread is at the heart of Sud Forno and with this in mind, we have created a whole new way to enjoy our loaves. You can now choose between fresh or frozen versions of our Pugliese, Integrale, Cereali, and Pane all'Olive. The sliced, frozen option is great for those who want Sud bread on demand all the time. Just put a slice in the toaster or oven and its ready for you.
Fresh and Frozen bread is available at Sud Forno and Spaccio 7 days a week.
Pane Pugliese
It is our white sourdough bread
Influenced by the style of bread from Altamura, Italy
A blend of white flour and semola rimacinata (refined semolina) is used resulting in a lower amount of gluten
Making it more digestible for those who have intolerances
Colour: Golden brown crust, white on the inside
Texture: soft and moist, structured with holes and airiness due to the presence of mother yeast. Crunchy crust
Shape and score: round in shape and scored with an "X"
Pane Integrale
It is considered our whole wheat sourdough bread
The loaf is made with a blend of whole wheat flour (unprocessed) and white flour
It is seen as a "healthier" bread. The grain used is easier to digest and contains more nutrients
Colour: This loaf is speckled on the inside due to the whole wheat flour
Texture: Thick crunchy crust, soft and airy on the inside
Shape and Score: oval shaped score with a line down the centre
Pane ai Cereali
It is our multi-seed bread
Similar to the Pugliese, it is a white sourdough, however, it is mixed with seeds including poppy, sesame and sunflower
Colour: Golden crust coated in seeds, white on the inside with speckling from the seeds throughout
Texture: Crunchy crust, dense yet airy on the inside
Shape and Score: oval shaped score with a line down the centre
Pane all'Olive
It is our tastier and saltier sourdough bread thanks to our Lievito Madre, green olives and dry oregano
A blend of white flour, semola rimacinata (refined semolina) and corn flour is used resulting in a lower amount of gluten,making it more digestible for those who have intolerances
Colour: Golden brown crust, white on the inside
Texture: soft and moist, structured with holes filled by green olives and airiness due to the presence of mother yeast. Crunchy crust
Shape and score: oval in shape and double scored end to end
Amaro Lucano is a herbal liqueur infused with the essence of more than 30 herbs. A product of Basilicata, it has been a staple in the houses of expat Italians for the past 125 years.
My parents moved from Calabria because there was nothing there. My mom family moved here when she was 12. My father was the first of his family that moved here.
Dubbed the ‘diamond of the culinary world’ for their value both in terms of money and flavour, truffles have always been popular with both diners and chefs.
Every meal needs to end with a bit of sweetness. Affogato alla Crema features crema gelato which is then ‘drowned’ in hot espresso for a pick-me-up at the end of your meal.
Aperitivo comes from the Latin word aperire, literally “to open,” and in Italian you still describe the effect of something appetizing as something that “opens your stomach.”
Sustainability is an environmental concept that focuses on finding an ecological way to meet the needs of the global population without compromising the world for future generations.
