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from rosengarten report
"The Perfect Crackers—from La Panzanella Bakery! Crackers were never too important to me in a cheese tasting. Most of what I’ve tasted in the cracker world, unfortunately, has been highly disappointing. “Bland,” is usually the flavor, and “sawdust-in-your-mouth,” the texture.
But recently, I discovered a cracker that sidesteps these problems.
The crackers, called La Panzanella Croccantini, sound, look, and taste like they are made in Italy. But—surprise!—they are actually made by Ciro Pasciuto, a well-known baker in Seattle, WA.
When Ciro’s mother, Gioconda, came to visit him from Italy in 1997, she developed a crunchy flatbread recipe that is now making Ciro well-known across the U.S. The samples I recently tasted were exquisite. They were very real and rustic looking, almost like artisanal matzoh. Their phenomenal crispness is what got me, along with the airy layers, and the inclusion of oil (olive and canola), which prevents the dreaded drymouth. You and your guests will love these crackers.
Rating:  [5 of 5 Stars!] |
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