Bread, in its splendid simplicity, is the best complement and ally of cured meats.
The term micca means crumb and is the name of the oldest and most typical bread of Parma. In fact, in the Parma baking tradition, the Micca has been able to resist the inventions and innovations of catering, still remaining today an inevitable classic.
This bread comes from the tradition of cultivation throughout the Parma area of ancient grains and its ingredients are few but capable of giving this bread the right flavor that makes it timeless. We simply talk about flour, water, natural yeast and olive oil.
