The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jamesl's picture


My local Whole foods does this delightful Italian - esque loaf, a bit cabatta like I suppose, was wondering if anyone has heard of it, or wold have a recipe?

flournwater's picture

I suspect "Sperlonga" is a trade name (it certainly romanticizes the bread) which is likely proprietory. 

claudieb's picture

Sperlonga may be a trade name, but its origin is a place in Italy called Sperlonga, which is a beach near my dad's hometown of Fondi. I've been there; it's a gorgeous beach near antiqueties like Emperor Tiberius cave & castle. I still have relatives in Fondi; in fact, a couple are on Facebook. So will ask them for the sperlonga bread recipe if one exists from there. Stay tuned & I'll ask my cousin Annarella or maybe Cinzia.

coreyjsmithwfm's picture

Hey my name is Corey I was the Bakery Team leader for Dedham MA, and now for Laguna Niguel, we are making the sperlonga bread now in california as well and it again is our most popular recipe, we also use it for our rustic baguette, if you are still interested in it let me now


isand66's picture

That would be great if you could share your recipe.


suzibaker's picture


Was also interested in the Sperlonga recipe.  Did Corey share this recipe.  Think it has some of conditioner in it as well as sourdough starter and maybe a bit of rye flour for flavor.

Thanks, Suzi


restevens's picture

I am excited that there may be a chance to obtain the recipie for Sperlonga.  The nearest Whole Foods (the only source of this bread as fas as I know) requires a 150 mile round trip.  Thank you.



dabrownman's picture

Sperlongaesque baking :-)  Anyone have a recipe?

Jonesli's picture

Did anyone share the Sperlonga recipe? My local WhoLe Foods doesn't bake it in Tennessee.

Thank you

JoshTheNosh's picture

Hi. I worked in the Whole Foods bread program for over a year and I can tell you that Sperlonga is just a very well made Ciabatta. Nothing special to speak of about it. Sorry to disappoint, but there's just no big secret to the bread. I have looked at this thread for years waiting for someone to post a comment with the recipe, but it's just nothing special.