A bread with ancient origins, delicious, soft and appetising: this is called biova, the typical bread loaf of Piedmont and ever-present on the tables of Langhe Monferrato Roero. Few and essential ingredients, worked by master bakers who are able to obtain a soft and genuine food with a typical shape. The biova is in fact a sandwich easily recognisable by its strange, irregular shape. It looks like a wide drop expanding at the bottom and has a distinctive crunchy cut on the top crust. Lard is the ingredient that makes it particularly tasty; water, flour, brewer's yeast and salt do the rest. Biova is one of the types of bread that developed in areas where the tendency to eat a frugal meal away from home prevailed. Since time immemorial, it has been the forerunner of the modern sandwich. It was stuffed with cured meats or anchovies and was a delicious meal to be eaten in the countryside. Over time its size has shrunk, but its taste and crunchiness have remained unchanged.
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