Did you know that the Ciabatta, one of the most beloved Italian loaves, is originally from Polesano? It was born in Adria in the province of Rovigo and is recognizable for the crust crunchy and brown and the wide alveolations . The secret is a high content of liquids, at least 70% of the total weight of flour.
The most common bread in Veneto? La Ciopa!
Beloved for its simplicity, the Ciopa Veneta is great to accompany any dish. Only flour, water, yeast and salt, to create fragrant loaves. The result? A light bread with compact crumb and crumbly crust.
Coppia FerrareseEmilia Romagna
The bread of Ferrara, typical of the province of Ferrara, is also called a Pair of Ferrara, because it consists of 2 pieces of dough joined in the central part to form 4 rolled horns called "crostini". It is a tasty and crumbly product, halfway between bread and breadstick. Its characteristics are: hard dough, thin and crunchy crust, soft and compact crumb. The attractive shape and the appetizing taste have made it one of the Italian excellences, making it get the IGP designation, with the words Coppia Ferrarese IGP.
Directly from Liguria, one of the most delicious leavened products in the world: the Genoese #Focaccia.
Pitted surface and height of 2 cm, it is a flat bread that stands out because before the last rising is brushed with an emulsion composed of extra virgin olive oil, water and coarse salt. Excellent to eat with both sweet and salty, a good focaccia must be fragrant, soft and crumbly.
FresellaPuglia, Basilicata, Campania e Calabria
The Fresella (or Frisella) is a donut of durum wheat, cut in half horizontally and baked in the oven. Typical of Southern Italy (in particular of Puglia, Basilicata, Campania and Calabria), before eating it it is soaked in cold water and then seasoned with fresh tomato, oregano, salt and a drizzle of extra virgin olive oil. To make it even tastier, it is often rubbed with a clove of garlic before being wet.
It could not be otherwise: the Mantovana is the bread of Mantua par excellence. Loved throughout Italy, it is made with soft wheat processed at a low degree of humidity. The result? Soft but compact interior, crunchy crust and delicate taste.
Directly from Sicily... Here is the Muffuletta (or Muffoletta)! A round sandwich covered with sesame seeds that is stuffed with Sicilian specialties, so much so that it is considered the basis of Palermo street food.
Today, with the Cafone bread (or Camaldoli), we take you to Naples. Born from the peasant tradition, this bread is prepared with sourdough, has a soft crumb and a crunchy crust. Result? Genuine taste like it used to be.
Have you ever tried bread without salt?
The Tuscan Bread is completely salt-free, prepared only with flour and sourdough. A very ancient food, which is also spoken of in Dante’s Divine Comedy. The reason? Probably the high cost that salt once had.
What is certain is that this bread, with a delicate and slightly sour taste, goes perfectly with Tuscan dishes and cured meat that are very tasty.
Pane di AltamuraPuglia
The bread of Altamura has ancient roots: think that already the Latin poet Horace, in the first century BC, called it the "best bread in the world". In ancient time dough at home, marked with the initials of the head of the family and baked in public ovens, today it is protected by the PDO designation. It stands out for its fragrance, for the very crisp crust not less than 3mm and for the soft straw yellow crumb.
Pane di GenzanoLazio
The homemade bread of Genzano was born in the province of Rome, where in past centuries each family prepared their dough and then cook it in public ovens. Think that this activity was so important to mark the rhythm of the day. Round or loaves bread shape, today it is a very appreciated bread and known worldwide for its dark crust, ivory crumb and genuine taste. Bread so special that it was the first bread to obtain the PGI mark in Europe.
Pane di MateraBasilicata
Have you ever tasted the bread of Matera?
This bread, typical of the city of Basilicata known for its houses carved into the mountains, has an authentic taste and ancient origins dating back to the Kingdom of Naples. It is produced exclusively with sourdough, durum wheat semolina, salt and water, has a crisp crust and a straw yellow inside.
Pane di patateAbruzzo
An ancient tradition that comes from Abruzzo.
The Abruzzese potato bread comes from the need to save money in times of economic difficulty, replacing a part of the flour with potatoes: the result is a very tasty bread, with a crispy crust and a moist interior. In addition, thanks to the potato starch, it is kept well for almost a week. An excellent specialty to taste with Abruzzo cured meat.
Pane di zuccaEmilia Romagna
Pumpkin bread is typically produced in Emilia. In the dough are added boiled pumpkins, a typical product of the area. Once baked, the bread has a crispy crust and spongy interior. The taste is slightly sweet, which goes well with both savory and sweet dishes.
Pane nero valdostanoVal d'Aosta
The Valdostan Black bread, also called "Pan Ner", is a bread prepared with rye flour. It has a compact crumb, a hard crust and a sour taste. Essential on the tables of the Val d'Aosta, it is often also enriched with raisins, nuts and fennel seeds.
Pane tartarugaTutta Italia
A bread spread throughout Italy for its versatility and its attractive shape that resembles the shell of a turtle: Turtle bread is used to prepare fluffy and delicious sandwiches. Have you ever tried it?
Today we return to Ancient Rome. In fact, in that period the #Pinsa was born, an elongated Focaccia whose dough is composed mainly of wheat flour. Often used to accompany local meats and cheeses, today Pinsa is proposed with delicious seasonings that make it irresistible. Did you know it?
Today with this donut shaped bread we talk about the beautiful Calabria. It is the Pitta Calabrese, a bread with a texture similar to focaccia, with a rustic and crushed. It is stuffed with some Calabrian specialties such as 'nduja, tomatoes, tropea onion and peppers. Super tasty!
The Puccia is a round bread, typical of central-southern Puglia, which is used to create tasty sandwiches stuffed with local products such as cheese, eggplant, tomatoes, arugula, wild chicory but also, in fast food version, with burgers and French fries. The dough and filling can change a lot depending on the area but the result is always exceptional!
The Rosetta, also known as Michetta, is a type of round bread, with the upper part resembling a flower and the inside excavated. He was born in Milan, where the bakers took inspiration from the Austrian bread, brought to the area at the time by the officials of the Austro-Hungarian Empire, to create a specialty that would withstand the humid climate of Lombardy. Thus was born the Italian bread blown par excellence, used every day by thousands of people to prepare delicious sandwiches.
We present the common bread of Trentino: it is the #Spaccata Trentina, which takes its name from the typical central engraving, useful for breaking bread in half. Loved during meals and to create delicious sandwiches.