Its origins date back to the sixteenth century but its simplicity has remained intact over the centuries, becoming a Slow Food product. The shape is elongated and very similar to a slipper (babouche in French). It is a culinary elixir in which flour, water, salt, Gargano’s EVO and natural yeast are perfectly mixed and after a few hours of leavening and a few minutes in the oven (rigorously wood-fired) is able to satisfy all the palates, even the most demanding.
It was born in the peasant environments as a poor product, in fact Paposcia was put in the oven to verify the temperature.
In the rest of Italy it is called pane-pizza but Paposcia is neither bread nor pizza.... it is essentially and simply Paposcia!!