Uniquely savory and spicy .

My Italian friends probably think this bread is a heresy, but that’s their loss. There’s a heaping helping of Parmigiano-Reggiano in every loaf, along with a load of freshly cracked black peppercorns, all wrapped up in an organic flour dough. But they’re not just any peppercorns. We collaborated with Montreal’s Épices de Cru to create a Zingerman’s exclusive blend of five peppercorns from southwest India, the pepper capital of the world. The aroma is piney with a bit of eucalyptus, aromatic, floral. It’s long and lasting. The flavor follows from the aroma. A gentle heat at first that grows as it sits on your tongue. Combined with the savory sweetness of the parmesan, this loaf is exploding with flavor. Fantastic when toasted.