THE FETTE (RUSKS)
Fette biscottate (rusks) are slices of bread that are baked twice in the oven, as the name itself suggests (bis-cottate).
Their taste is neither too sweet nor too salty, and they are usually eaten for breakfast with jam or honey, or as a bread substitute during meals.
Fette biscottate (rusks) have a crunchy texture, a golden color that is more or less dark depending on the ingredients and baking time.
LE VELINE (THE VEILS)
Veline are very thin slices of bread, cut and toasted… a new type of baked product.
For Italians, the best part of bread is the golden, crunchy crust: in Italy, we often remove the soft, moist, and heavy inner part of bread.
This is how LE VELINE from La Frumenteria were born.
THE BREADSTICKS
La Frumenteria only produces the Rubatà, a typical slow-leavened breadstick. The Rubatà breastick was born in the Chieri area, in 1800. The name rubatà comes from the Piedmontese dialect and means “rolled,” due to the traditional technique of rolling the dough on the table.
The Rubatà di Chieri from La Frumenteria are made accordin to an ancient procedure, which was handed down through generations and has allowed to rediscover the true taste of the typical Rubatà breadstick.
How Le Veline and Fette Biscottate (rusks) are born
In the evening, we knead the biga (pre-ferment), which is made of water, flour, and yeast. Then we go home, leaving it to rest until the early hours of the morning.
Before dawn, we return, check the dough (which doubles in volume overnight), and add the other ingredients. We knead it again and let it rest a little longer.
Then we shape the dough, which is divided into loaves, placed inside molds where it will remain until the end of the leavening process. We bake the loaves in the molds until they are soft and fragrant. But that’s not all!
We set the baked loaves aside to rest, to achieve the perfect balance between the moisture of the internal part (crumb) and the external one (crust). This way, we achieve the typical crunchiness and fragrance of our Fette / Veline. This process requires at least another night of patience.
At the end of this long wait, we cut the loaves into slices which, after being toasted for a few minutes, finally become Fette biscottate / le Veline.
We package them immediately, in order to keep their quality and taste intact, after three days of passion and patience.
How the Rubatà are born
The slow leavening of the Rubatà
In the evening, we prepare the first dough, which is made of water, flour, and yeast. We let it rest until the early hours of the morning.
Before dawn, we return, check the dough (which doubles in volume overnight), and add the other ingredients. We knead it again and let it rest a little longer.
Then we shape the breadsticks by spreading the dough on a flat surface, to achieve an even thickness. We then cut it into strips, which we roll and stretch: finally, the unique shape of our Rubatà breadsticks is achieved.
In the end, we place the breadsticks in the oven; after a few minutes, our golden Rubatà are ready to be enjoyed.
