Order Fresh Bread
In our off season, if you are local to the Greater Cincinnati and tri-state area, you can have this wonderful bread delivered fresh to your door. This is the same, small batch, artisan bread baked fresh weekly at our farmhouse!
The story of our bread begins with our 400 year old farmhouse and it’s beautiful original oven in Umbria, Italy. Traditionally, Umbrian bread (also known as pane commune) is made with just 3 ingredients: flour, yeast and water. And, not surprisingly, once baked it tastes like flour mixed with yeast and water. History runs deep in this country, with each region immensely proud of their roots in food, wine, religion and family. The historical reason for this bread with no salt is from the mid-1500’s. Pope Paul III imposed a hefty tax on salt to increase revenue from his Papal States (which included present day Umbria). Rather than pay up, the Umbrian’s simply began making their bread without salt.
Artisan bread making in Umbria today has evolved, and you can meander into a lovely local Pasticceria, or the bakery in your local grocery store and order “pane con sale”, or salted bread. Here at Casa Miedi, our original old forno al legna (wood oven) has been the heart of this farmhouse for 400 years and has served many families as well as the community. In this little valley, the Minima Valley, hundreds of years ago when families couldn’t get into the village to buy their bread for the week, various farmhouses around the valley would have their Forno’s hot all day. Families knew which house to take their dough on any given day to bake their bread. Miedi was the “Tuesday” house. This special little piece of history in our beloved home, is one that we keep alive today. Our forno turns out all of the fresh bread served at our farmhouse, as well as large amounts of pizza! In the cooler days of Autumn, once the bread is baked, we cook wonderful roasts in the slow burning embers overnight.
Our bread has its roots in the Umbrian traditions, and the tools of today in artisan bread making!
In our off season, If you are local to the Greater Cincinnati and tri-state area, you can have this wonderful bread delivered fresh to your door. This is the same, small batch, artisan bread baked fresh weekly at our farmhouse!
Artisan bread making in Umbria today has evolved, and you can meander into a lovely local Pasticceria, or the bakery in your local grocery store and order “pane con sale”, or salted bread. Here at Casa Miedi, our original old forno al legna (wood oven) has been the heart of this farmhouse for 400 years and has served many families as well as the community. In this little valley, the Minima Valley, hundreds of years ago when families couldn’t get into the village to buy their bread for the week, various farmhouses around the valley would have their Forno’s hot all day. Families knew which house to take their dough on any given day to bake their bread. Miedi was the “Tuesday” house. This special little piece of history in our beloved home, is one that we keep alive today. Our forno turns out all of the fresh bread served at our farmhouse, as well as large amounts of pizza! In the cooler days of Autumn, once the bread is baked, we cook wonderful roasts in the slow burning embers overnight.
Our bread has its roots in the Umbrian traditions, and the tools of today in artisan bread making!
In our off season, If you are local to the Greater Cincinnati and tri-state area, you can have this wonderful bread delivered fresh to your door. This is the same, small batch, artisan bread baked fresh weekly at our farmhouse!