Pane: From Wheat Field to Baker to Table

Wheat growing in central Umbria
Wheat growing in central Umbria

On my walks in the countryside I keep passing wheat fields so green I want to roll around in them. Eventually those grains will ripen, be harvested and milled, and metamorphosize into the piece of saltless local bread on the table next to my plate. The lack of taste discourages mindless nibbles while we wait for the antipasto, but it’s terrific for a scarpetta (“little shoe” of bread) to soak up the not-to-be-abandoned olive oil or juices from my dish or for bruschetta with new olive oil. Read more