The Verna Bread is made with Type 2 stone-ground Verna wheat flour,
Type 2 wheat flour, and sourdough and baked in a wood oven.
The Verna wheat is an ancient variety of soft wheat of Tuscan origin,
appreciated both for its rusticity and its lower percentage of gluten
compared to other types of soft wheat (0.9% compared to an average of 14% in conventional grains).
This also makes it suitable for subjects with food intolerances and the Verna wheat is healthy and more digestible.
Our Verna bread is baked in a real wood oven fired with bundles of brushwood.