Biscottificio La Campagnola srl
Food Production - Campagna, Campania, Italy
Biscottificio La Campagnola srl Employees
Biscottificio La Campagnola srl Details
Since 1960 we produce 'Viscuotti', a typical bread from Campania, with love and respect for tradition. Always family-run, our company is born and lives in Campagna (in the Province of Salerno) from the desire to make known and propose one of the poorest and oldest products of the tradition: the Viscuotto or Biscottato Bread.HISTORY. The history of this bread has its roots in the ancient farming culture, when bread (precious good) could not be wasted and only a part, rationed, was destined for daily consumption while the rest was passed back in the oven to remove the wet and dry. This procedure allowed to preserve bread for a long time so that it could be consumed further in time; it also allowed the shepherds and the fishermen to take it with them during the long periods spent outside the home on the pastures or at sea. Especially in the Cilento the "viscuotto" is also called "acquasale" because the fishermen used the salt water of the sea to wet it and to be able to eat it. OUR BREAD TODAY. Produced today according to the ancient recipe of grandma, we combine traditional methods of preparation and modern technologies to achieve high quality standards. From dough to leavening, from cooking to packaging, we carefully check every production phase, carefully selecting the raw materials. WHAT WE PRODUCE. Viscuotti: Thick sliced bread, slowly dried; full-bodied flavor and dough that does not move back into taste and compactness even after being wet. - Tozzetti: miniature visuotti, are quick and practical 'tozzetti' bread, ideal for salads and soups. - Schiacciatine: practical bread slices, square and crumbly; they do not need to be wet and are placed in a convenient tray open and close.
