¨The sooner you order, the faster you’ll get a basket of Kamel Saci’s breads. He makes a dozen kinds, letting the dough gain flavor and structure during a rise that lasts at least 18 hours, sometimes twice that. His bread is not something you munch absent-mindedly while waiting for the first course. It is the first course””Good bread at Il Buco Alimentari¨ - Pete Wells
Why this bread is connected to your childhood memories?
Kamel: "Giada, In my village and area , duck and corn are a big things . It is the specialty (foie gras, duck confit) . "
We do this bread at home (usually mother or / and grand mother) and we eat it with a nice foie gras on top or just a slice of butter .
It’s very soft bread so easy to chew for kids and old people .
One of the first bread I eat for sure .
Giada: "It is amaaaaazing."