Signano Bread
Features: semi-wholemeal bread cooked in wood-burning oven. It has a round shape and each loaf weighs 800 - 900 grams. The crust has a hazel color, a smooth surface, and an intense wheat perfume.
Ingredients: white wheat flour, wholemeal wheat flour, yeast, sourdough starter, water, salt.
Signano bread is used during meals. It has a strong taste well matching with the cold cuts produced in Lunigiana, for instance with Lunigiana fillet, similar to the coppa (cured neck of pork) with a delicate taste and a spicy perfume.
Signano bread is produced every day and is directly sold in the bakery producing it. It is also possible to find it in the grocery stores of the Municipality of Fivizzano.
How to reach Signano
Highway A 15 La Spezia - Parma, exit Aulla. Follow the road signs to Fivizzano and from here go ahead along SS 63 for about 4 km.
Until you find the road sign on the left to Signano.
