In 2015, a project by the Municipality and the Civic Archaeological Museum, in collaboration with the Archaeology Superintendency of Lombardy, led to the rediscovery of the “millenary” bread rolls found during excavations in Angera, preserved for almost 2,000 years. Archaeobotanical studies revealed they were made with spelt and wheat, stone-ground and naturally leavened. Chef Claudio Mei Tomasi and baker Claudio Giombelli recreated the recipe using organic stone-ground flours and natural yeast. Angera’s De.Co bread is baked on Thursdays and Saturdays by Panificio Giombelli and offered by local restaurants on special occasions
