Pane casareccio di Genzano

Pane casareccio di Genzano is a PGI-protected bread produced exclusively within the commune of Genzano, made from zero or double-zero flour, natural yeast, mineral salt, and water, with no chemical or organic additives. It is sold as round loaves with distinctive marks on the sides, or as long loaves, in weights between 0.5 kg and 2.5 kg.

About this designation

Pane casareccio di Genzano received PGI protection on 25 November 1997 under file number PGI-IT-1553 (eAmbrosia identifier EUGI00000013334). The geographical area of production is restricted to the entire territory of the commune of Genzano. The specification permits only zero or double-zero flour, natural yeast, mineral salt, and water; no chemical or organic additives are permitted. Production follows a three-stage process: first, preparation of the dough using natural yeast renewed daily to obtain characteristic shapes known as bighe; second, rising of the dough in wooden containers under careful supervision; third, baking, which yields a crust approximately 3 mm thick and a soft inner crumb containing numerous bubbles. The bread is marketed as round loaves bearing distinctive marks on the sides, or as long loaves, with weights between 0.5 kg and 2.5 kg. Products marketed for consumption must bear the label "Pane casareccio di Genzano" followed by the words "Indicazione geografica protetta" and the appropriate mark. The applicant group is the Consorzio di Tutela del Pane Casareccio di Genzano, based in Genzano. Oversight rests with the Ministero delle Risorse Agricole, Alimentari e Forestali, which may avail itself of a producers' consortium.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 25 November 1997 under file number PGI-IT-1553, eAmbrosia identifier EUGI00000013334.
• The specification permits no chemical or organic additives; only flour, natural yeast, mineral salt, and water are allowed.
• Production is confined to the entire territory of the commune of Genzano; no other area is permitted.
• The baking process produces a crust approximately 3 mm thick with a soft, bubble-filled crumb, using a traditional three-stage method involving daily-renewed natural yeast.

Tasting notes

Lazio rustic round bread from Genzano (Castelli Romani area), traditional wood-oven baking, dusted with bran. Thick dark-brown crust, dense moist crumb, full wheat flavor with characteristic wood-oven aroma — long-keeping rustic bread.

HoReCa use

Pane casareccio di Genzano has been supplied to Rome since at least the 1940s, where it is taken at night and sold in local bakeries the following day.

Packaging

• whole-loaf-1kg
• whole-loaf-2kg
• half-loaf-vacuum-1kg