{"title":"Bontà Lucane","description":"\u003cp\u003eWhen dusk falls in Southern Italy and it's time for aperitivo, they are usually already on the table: small, crispy bread specialities with rosemary, olives, or a dash of olive oil, for eating by hand, with wine, in good company. Bontà Lucane brings this very tradition to your home – a piece of Basilicata that is also transportable to Northern Germany.\u003c\/p\u003e\n\n\u003ch2\u003eFrom Matera, the Heart of Basilicata\u003c\/h2\u003e\n\u003cp\u003eThe story of Bontà Lucane begins with Nonna Maria, the grandmother of today's owner, Paolo Moliterni. She ran a small bakery in the Sassi old town of Matera, kneading bread and focaccia at dawn for farmers and shepherds who spent their days in the fields. Paolo Moliterni preserved her baking artistry and developed a method to make these aperitivo pastries last longer – the family recipe became a family business that still produces in the region today.\u003c\/p\u003e\n\n\u003ch2\u003eBaked in a Wood-Fired Oven, Southern Italian Style\u003c\/h2\u003e\n\u003cp\u003eIn Basilicata, baking is traditionally done in large wood-fired ovens – slowly, evenly, with a characteristic crust. Bontà Lucane adheres to this craftsmanship and continues to bake in large ovens, not fryers. The result: pastries that remain crispy, lightly scented with rosemary, olives, or tomatoes, and disappear from an aperitivo table as quickly as you can barely wait.\u003c\/p\u003e\n\n\u003ch2\u003eFocaccine, Taralli, and Bruschettine for the Italian Aperitivo\u003c\/h2\u003e\n\u003cp\u003eThe manufacturer's range gathers the classics of Southern Italian aperitivo culture: square focaccine with rosemary or olives, hand-shaped taralli with extra virgin olive oil and a dash of white wine in the dough, and twice-baked bruschettine as a base for tomatoes, Pecorino, or Parma ham. They are all united by the same standard: simple, regional ingredients, traditionally baked – so good that they need no further adornment.\u003c\/p\u003e\n\n\u003ch2\u003eAperitivo Mood for Home\u003c\/h2\u003e\n\u003cp\u003ePlace a bowl of Bontà Lucane on the table, open a bottle of Italian white wine – and the evening is already a little more southern than a minute ago. With cheese, with sausage, with grilled vegetables, or just alone with a glass of wine: these pastries transform an ordinary evening into a small occasion.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThis is where good taste lives.\u003c\/em\u003e\u003c\/p\u003e\n","products":[{"product_id":"bonta-lucane-focaccine-al-rosmarino-200g","title":"Rosemary Focaccia Bites","description":"\u003ch2\u003eFocaccine al rosmarino – Savory pastry with rosemary\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFocaccine al rosmarino\u003c\/strong\u003e from Bonà Lucane is a crispy, square savory pastry, similar to crackers, from Italy. The focaccine owe their typical spicy rosemary flavor to the pieces of rosemary needles incorporated into the dough. Since the focaccine are not fried but dried in large ovens, they contain only 16% fat. They are great for snacking with wine or beer, or as a side dish to cheese, cold cuts, or sausage. You can always have them at home, and thus, even with spontaneous visitors, you'll have a kind of bread substitute with these savory crackers.\u003c\/p\u003e\n\u003ch3\u003eBontà Lucane – Focaccine with rosemary\u003c\/h3\u003e\n\u003cp\u003eNonna Maria, the grandmother of Signor Paolo Moliterni, today's CEO, ran a small bakery in the heart of the old town called Sassi, where she got up at dawn to knead focaccia and bread for the farmers who were in the fields all day or the shepherds who were out with their flock. Nonna Maria only needed a few simple ingredients: flour, water, salt, extra virgin olive oil, yeast for the base, and tomatoes and herbs for seasoning. Paolo Moliterni wanted to make his grandmother's baking art last longer and developed a production method that made this possible. He had no idea that his invention would still be an important part of the success of his family business Moliterni over sixty years later.\u003c\/p\u003e\n\u003ch3\u003eBontà Lucane – baked in a wood-fired oven\u003c\/h3\u003e\n\u003cp\u003eIn southern Italy, people like to bake in large wood-fired ovens. That's why Basilicata is also home to aromatic savory pastries for aperitivo, as Bontà Lucane makes them. In addition to the square focaccine, wonderfully crispy taralli, small rings with extra virgin olive oil and white wine, and small double-baked bread slices, bruschettine as a base for tomatoes, pecorino, and Parma ham, are the specialties of the Italian family business.\u003c\/p\u003e","brand":"Bonta Lucane","offers":[{"title":"200 g","offer_id":56361544024390,"sku":"032VIA8777","price":3.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/bonta-lucane-focaccine-con-rosmarino_b5bfcc2b-7722-47ea-b753-8b02c23f54ce.jpg?v=1776147450"}],"url":"https:\/\/ginusslande.com\/en\/collections\/bonta-lucane.oembed","provider":"genussland","version":"1.0","type":"link"}