The historic origins of Pane Casereccio di Genzano are linked to the farming traditions of this area of production. Bread was made by every single family and baked in wood burning ovens known as 'soccie'. This bread was already appreciated in the last century for its peculiar characteristic, but since the 40s it has gained a very positive reputation first among the inhabitants of Rome and later also outside the region of Lazio. The secret for its particularities and inimitability is in the use of the instruments used in local traditions, and to the processes which have been passed on from generation to generation, and last but not least, the very strong bond between the product, the water and air respired in this particular area of Italy.
Genzano bread can be served with any other side plate, but it makes a delicious antipasto when toasted and spread with extra virgin olive oil: this is obviously the typical bruschetta.