The Camaldoli suburb referred to as the green hill of Naples has given its name to a special and ancient kind of bread loaf called “Pane dei Camaldoli” that is sold all over the town.

It’s a big round loaf that can weigh up to 4 kilos, very high and with a thick crust. The manufacture is very precise: flour is mixed to beer yeast diluted in warm water and after energetic kneading is left to rise for at least 5 hours.

Then it’s moulded in shapes that can way from 2 to 4 kilos and are left to rise again and baked in a wooden fire oven.