A couple of months ago I was at Ein Prosit 2024 - an event about which I think I will be doing a couple of articles in the near future - where, among other people, I had the opportunity to meet Andrea Tortora and taste his fantantic bread made of 100 percent rye. And, fatefully, I also got to hear an explanation of how he makes it, albeit a very succinct one. After that, since in the kitchen I like to experiment with new recipes and follow inspiration, of course I wanted to try making my own version. And since the result was quite good, I'll explain it to you in this article.