Garden Slippers 

Piece of approximately 150g with organic semi-wholemeal soft wheat flour from Mulino Sobrino

The perfect combination of a golden crust and a soft heart, ready to welcome your favorite ingredients.

The Ciabatta of Triticum

Triticum Ciabatta reinterprets one of the great classics of Italian baking, elevating it to a new level of flavor and lightness. Available in convenient 150-gram portions, it's the ideal size for a single meal or a hearty snack. The secret to its deliciousness lies in the use of semi-whole wheat flour from the renowned Mulino Sobrino mill, a choice that gives the dough an amber color and an aromatic bouquet rich with toasted nuances, a far cry from the neutrality of refined flours.

Artisanal production using only live sourdough starters allows for that unmistakable texture: a thin, pleasantly crunchy crust enveloping an incredibly light, airy crumb. This airy "backbone" is not only pleasing to the bite, but also makes ciabatta the perfect support for holding condiments and sauces without becoming excessively soggy, maintaining its fragrance until the last bite.

Not just a simple sandwich, but a product that speaks volumes about the care taken with the raw ingredients. Forget the rubbery, industrial-strength slippers: here, every bite is a textured experience, where the rusticity of semi-whole wheat meets the sweetness of natural fermentation.

The roots of this classic are deep in tradition

Although the ciabatta, as a specific shape, is a relatively modern invention born as a replacement for the French baguette, its soul is ancient. Triticum recaptures the essence of traditional bread by using stone-ground flours that preserve part of the bran and germ of the grain.

This connection to the land and to the Sobrino Mill transforms an "everyday" bread into a product of excellence. The slow, natural leavening respects the biological rhythms of the ingredients, allowing the development of those aromas of the fields and granary that characterized our grandmothers' bread, bringing an authenticity often forgotten in the frenzy of modern life to the table.
 
 
 

Choosing Ciabatta means taking care of yourself

Choosing semi-whole wheat flour (often referred to as Type 2) is a healthy choice for the body. Compared to 00 flour, it provides a higher amount of fiber, essential for intestinal health and for modulating sugar absorption, ensuring a lower glycemic index.

Furthermore, the long fermentation with sourdough pre-digests the gluten and reduces the presence of phytic acid, making the grain's minerals more bioavailable and the bread extremely digestible. The 150g size also helps with portion control, offering the right amount of complex carbohydrates to support your daily activities without weighing you down.
 
 
 

How to Best Use: Slipper 

• THE FARMER'S SANDWICH 2.0:

Cut the ciabatta in half and heat it lightly on the grill. Fill with generous slices of Corallina Salami from Tuscia and balance the savouriness with the enveloping sweetness of the BIO Dried Tomato Cream 85gA rustic yet refined lunch.

• GOURMET VEGETARIAN BREAK:

For a flavorful but meatless alternative, spread a generous layer of Organic Buffalo Scamorza 450g  which will melt with the heat of the bread, and add grilled vegetables or the Organic Mushroom Cream for a woodsy touch.

• SEA AND MOUNTAINS EXPRESS:

The crunchiness of ciabatta is ideal for holding moist ingredients. Try a bold pairing with Anchovies of Cetara in Oil Place on a layer of fresh butter and, if you like, a sprinkling of lemon zest.
 
 
 

The Producer: Triticum

Triticum is the visionary project of Matteo Valentini, a small-scale farm bakery in the heart of Rome that has chosen uncompromising quality. After years in fine dining, Matteo returned to his roots, working exclusively with sourdough starters and flours from controlled agricultural supply chains. Awarded the prestigious "Tre Pani" (Three Breads) by Gambero Rosso, Triticum produces more than just bread, it also embodies food culture, promoting the work of farmers and respecting environmental ethics at every stage of production.
 
 
 

Ingredients

Semi-wholemeal soft wheat flour from Mulino Sobrino, water, sourdough starter, salt.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 240 kcal
• Fat: 1.1 g
• of which saturated fatty acids: 0.1 g
• Carbohydrates: 48 g
• of which sugars: 1.3 g
• Fiber: 5.0 g
• Protein: 8.0 g
• Salt: 1.0 g

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp