The rustic charm of Pan Giald (yellow bread)

Crunchy on the outside, soft and moist on the inside, "pan giald" (or "yellow bread") captivates with its unique texture and authentic flavor, transporting you back in time. A simple yet extraordinary food, as is often the case with traditional recipes, it is rich in taste, genuine, and incredibly versatile: in the morning, it was soaked in milk for breakfast, while in the evening, it added substance to soups and stews.  

The cultivation of corn spread widely in Brianza during the 19th century, making cornmeal an essential staple in every household pantry. It was used both for polenta, the hallmark dish of humble cuisine, and for bread, a key element of the daily diet. While it was usually purchased once a week, it was also common to make it at home using just a few simple ingredients: cornmeal, rye flour, water, and salt. Large loaves were then prepared and baked in communal ovens, often found in local farmhouses.  

Before baking, however, there was a crucial step: each family would mark their loaves with a distinctive symbol or add a small unique touch to ensure they could recognize their bread once it came out of the oven.  

Today, pan giald can also be used to create colorful and appetizing finger foods, perfectly complementing the savory notes of cured meats and aged cheeses with its subtle sweetness.