 he origins of this product are rooted in the peasant culture of its zone of production. The bread,
which households used to make for themselves, is baked in wood-fired ovens known as soccie.
Pane Casareccio di Genzano was already known and appreciated in the last century for its
particular aroma and fragrance which last up to seven or eight days. It was not until the 1940s,
however, that the bread become extremely popular in Rome to which it was brought from Genzano at
night and sold fresh the next day by local grocers and bakeries. Pane Casareccio di Genzano is
made from choice flour, natural yeast, mineral salt and water. The bread is shaped into either round
loaves or long broad sticks. The area of production is the whole town district of Genzano in the
province of Rome.
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