The Pan Tramvai is an institution of the Lombard tradition! Preparing it at home is very simple, the recipe:

In a large mixing bowl, combine the flour, water, and yeast.

Stir the ingredients together until they form a rough dough.

Kneading:

Turn the dough onto a clean surface and knead it for about 5-7 minutes until it becomes smooth and elastic.

Fermentation:

Place the dough in a lightly floured bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 12-16 hours. The longer it rests, the better the flavor will be.

Once the biga has fermented, you can continue with the main dough to complete your Pan Tramvai.

Would you like to proceed with the full recipe, including the main dough ingredients and steps? Let me know, and I can help with the next part of the process!