BE­CAUSE YOU WON’T FIND A MORE BEAU­TI­FULLY BLIS­TERED BOULE THAN THIS ONE RIGHT HERE

SUD FORNO

Toronto Life - - Food & Drink -

This old-school-meets-con­tem­po­rary-cool arm of the Ter­roni em­pire dis­plays its loaves on rows of wooden pegs high above the room, like golden-brown tro­phies on a man­tel. The spe­cial­ties are rus­tic Ital­ian sta­ples, such as the PANE PUGLIESE, an airy boule made with im­ported semolina flour and sport­ing a ridicu­lously crackly crust. Dunk hunks of it in olive oil or whipped ri­cotta, and en­joy the tangy, slightly creamy flavour the loaf in­her­its from its lievito madre— Ital­ian bak­er­s­peak for “mother yeast,” or the starter Sud Forno uses in its sour­doughs. $4–$7. 132 Yonge St., 416-955-1100; 716 Queen St. W., 416-504-7667.

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