Step by step

Serve your savoury Danube bread

Bear in mind that, both in the sweet and savoury versions of this bread, the Danube is a brioche: it's important that the dough is neither too sweet nor too savoury
The origin of the Danube brioche is Neapolitan, where it is also known as 'babà al pizzico'. Its name derives from the river Danube which, when the wind makes it choppy, its surface takes on a wavy appearance similar to that of the finished bread.


apulian product