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The original regional bread, made with sourdough, with the particularity of our know-how, which provides an intensified flavor and a sour tune. The crumb is slightly humid, very tasty, contrasted by the crispy crust that gives a toasted flavor to the bread.

Nutritionally, we have the bioavailability of minerals and trace elements for the body, particularly magnesium. Slow and natural proofing favors a greater digestibility of gluten and the remaining ingredients of this bread. The complete aroma makes it not only a favorite by itself, but even more when accompanied by butter, olive oils, jams and cheeses.