Strettura, a small village with just over 100 residents located between Spoleto and Terni, is in fact rich in natural springs that flow from the Umbrian-Marche Apennines.
Here, bread is made the “old-fashioned way,” using local soft wheat flour, sourdough starter, pure water, and salt.
After letting it rest overnight, the bakers knead the dough again and shape it into a loaf, letting it rise for another hour before finally baking it in a wood-fired oven.
