Nome di Battaglia: Mantovana
Now that Robespierre is a wave - stable and fermenting at a rhythm that he finds appeasing: peak, usage, feed, collapse - my hands can move towards learning how to craft a mantovana, bread from the province of a fortified city existing in a lake, Mantova.
Where I hail from is an area where the province of Mantova meets those of Brescia and Verona, and locally this bread is found.
I have eaten it with everything and it works with everything i tried it with.
The low water % in the dough makes it for a great pan-biscotto when it hardens. And with milk, it's the end of the world.
Here in Ireland, what was my daily bread - mantovana - doesn't exist; not for now, at least.
Robespierre is ready.
Onwards