I’m visiting Italy. One of the greatest things I’ve been introduced to is wood-fired bread. “Pane, cotto nel forno a legna” is a staple here.
Bread, peppers and eggplant parmesan cooked in a wood-fired oven
The bread is crusty, flatish, and often delightfully salty, with a slight smoky flavor. It’s good. Everything is good baked in the great, wood ovens. Pizza, pasta, veggies. All of it is fantastic.
