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TREVISO

Il Pan de Casada

The traditional bread "called" Pan de Casada is akin to the bread which was once handmade in the country around Treviso, both for its taste and for the flour of which it is made. It looks rough because it is handmade and baked in the ancient wood ovens in Asolo. The loaf weighs about 450 grams and is baked for about an hour. Today, the most common bread produced in the province of Treviso is "Montasù" made with white flour, water, salt and yeast. It is softer and bigger than handmade bread, because it is made using modern machines which exploit all the elastic features of the gluten contained in the flour. Another characteristic of today's bread is its more intense golden colour, due to the fact that the temperature of modern ovens is constant for the whole baking time. The Montasù has an average weight of about 170/180 grams.