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| You can always find fresh bread in any Italian table. |
The size is considerably larger than other European counterparts, that is because Italians think every family member needs to be properly fed. They work the yeast slightly different than other countries: they let it fully raise within several hours, leaving a thin crust. The bread production started in the Roman Empire since they were the first to produce flour that could be baked into bread. Even a Bakers' Guild was formed in Rome around the year 168 B.C!
Bread in Italy!
Cecìna or farinata
The first term was originated on the Tuscan coast, while the last is more standard. However, both refer to pizza-like flatbread which ingredients for the dough are: water, olive oil, and chickpea flour. Sea salt, black pepper, and rosemary can be used to season them.
Ciabatta
Originally from Liguria, this white bread uses a classic batter with wheat flour and yeast. The shape is long, broad but flat, and with a slight collapse in the center. It is also soft, light, and porous with a crisp crust. Nowadays, there are variations of the ciabatta throughout all Italy.
Colomba pasquale
This is a festive one: according to the tradition, it’s only baked during Easter. You will need natural yeast, butter, flour, sugar, and eggs for the batter. The shape is like a dove, and you will add almonds and coarse sugar before baking.
Coppia ferrarese IGP
This bread is quite particular. First, the ingredients are flour, lard, olive oil, and malt. Second, 330 bakeries in Ferrara produce this kind of bread. Third, is one of the oldest meals of the country, early forms of it can date back to 1287. Finally, its different shape: it is molded with two dough ribbons knotted together and the ends are twisted into a fan shape with four crostini or spokes.
Focaccia
Looks like pizza and it is also oven baked and flat. It has become one of the traditional bread in Italy. You can add any kind of topping like herbs, meats, cheese, or vegetables. Olive oil, rosemary, and sea salt are the most popular seasonings for it.
Fragguno
Another Easter bread from Calabria. This one is stuffed with food, which can be salami, cheese, and eggs for breakfast. But it has a singularity: it is baked on Good Friday, but you can’t eat it till Easter Sunday.
Grissini
They come from Turin, Piedmont, and are breadsticks that exist from the 17th century. It’s common to serve them with butter and wrapped in prosciutto.
Pandoro
It is known as one of the two sweet bread served on Christmas Day. It is a frustum-shaped bread with an 8-pointed star, and it can have vanilla icing to represent snow at the top.
Pane casareccio di Genzano IGP
Produced in the province of Rome with natural yeast, mineral salt, water, and flour to make the batter. The baking process is particular since it is prepared on wood-fired ovens in Genzano, Italy. It became quite popular in Rome during 1940s, when it was delivered fresh from Genzano.
Panettone
This is the other sweet bread served on Christmas Day, originated from Milan. This round bread is made with acidic dough, baked in a cylindrical base. You can add raisins, candied orange, citron, and lemon zest to enhance its flavor and smell. Variations around Italy can be the ones served with crema di mascarpone or chocolate.
Taralli
More a snack than a bread, but made using its traditional techniques. The only difference is that they are boiled before baking, for that reason the texture is different. It is common to eat them dunked in wine, and they can be sweet or salty.
Bread is vital for Italy: every meal and every family can degust bread all day long, but there are many techniques and ingredients to prepare a great loaf. Come to Davide Punto Cucina to taste the best dishes accompanied with the best bread.
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| Go ahead and taste the best Italian bread! |
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