The origins of pane Pugliese are found in the 15th century, brought across by the Turks who ruled the south of Italy at this time. Once the basic dough has been prepared, it is filled with salami, prosciutto cotto, grated parmesan or grana padano, and cubes of provolone, scamorza or fontina cheese. Baba RusticoĪ Neopolitan savoury bread, baba rustico is traditionally prepared for parties or to celebrate various festivities. It’s a great bread to have to accompany cheeses and cured meats, especially with a bit of salt and olive oil. Altopascio is produced using wheat flour, giving the bread a unique earthy taste. Generally a rectangular or elongated shape, with a crunchy gold crust, this bread dates back to the middle ages. Pane AltopascioĪltopascio is a traditional saltless bread hailing from Lucchesia in Tuscany. Pane di Segale is a particularly nice variation of this style of bread – closely textured with a thin crust, but is still soft and moist. In Italy, there are very few brown loaves available as virtually all wheat is milled to be white flour. Pane di Segale is the Italian version of rye bread. Traditionally prepared for Christmas festivities, this rich sweet bread is filled with almonds, pine nuts, cocoa powder, dark chocolate, honey, and candied fruit. CertosinoĬertosino is another popular Italian sweetbread, this time from the Bologna region. The dough is rolled out into a thick sausage and joined together in a circle shape to be baked, giving it its distinctive appearance. The nineteenth century poet Giovanni Pascoli even wrote an ode to it with La Piada calling it the bread of poverty, humanity and freedom.Ĭrusty on the outside, soft on the inside – ciambella is a great rustic style of bread found in Puglia and the Basilicata areas of Italy. Originally a staple for the poor peasantry of Emilia-Romagna, this flatbread has now been awarded a Protected Geographical Indication status and has a special place within this region’s cuisine. The bread gets its flavour from that malt used to make it, coupled with its very distinctive shape (created by twisting 4 strands of dough together into a cross-shape), it’s a really unique bread! 6. This unusual bread even has a Protected Geographical Indication, which means at least on stage of its production must take place in Ferrara. One of the most popular styles of bread worldwide right now is sourdough! If you’re a big sourdough fan, you should definitely try the Italian version of Coppia Ferrarese. Interestingly, it is not strictly a traditional Italian bread – ciabatta was created in Italy in 1982 by an Italian miller called Arnaldo Cavallari – so can be viewed as a modern classic! 5. It has a unique, almost plasticity, texture, which makes it possible to do practically anything with this bread. Perhaps the most well-known and popular Italian bread, ciabatta is a slipper-shaped bread. Usually topped with some mozzarella, a few olives and served hot with a little olive oil – you should definitely try this bread if you get the chance! 4. The dough is rolled out quite thick, which is why it looks more like bread than pizza when it comes out of the oven! Pizza BiancaĪs the name suggests, this addition to our list is a cross between pizza and bread. Traditionally, pane toscano is cooked in a woodfired oven giving it a unique flavour, and it’s great for mopping up a Tuscan soup or stew! 3. This is a large round, springy bread that is similar to a white loaf, but much flatter. Literally translated as “Tuscan bread”, this beautiful bread is a regional specialty of Tuscany. The simplest styles of focaccia are topped with herbs and drizzled with olive oil, but you can also buy quite elaborate versions topped with vegetables or meats. It’s believed that the Romans invented this style of bread – but they cooked theirs on the hearth, which produces a far crispier version than modern-day offerings. Focacciaįocaccia is an oven-baked flatbread with a similar texture to pizza dough. It’s definitely worth trying some of the specialist breads that are available – you’re sure to find a new favourite! 1. Italy has an incredible variety of breads, with many regional versions of flatbread, sourdough and your traditional loaf. So you’ll rarely see it served with pasta in Italy! Most importantly, bread should always be eaten with other food, but it should not be eaten with a starchy meal. Much like the rest of Italian food culture, however, there are some important rules to bear in mind when it comes to eating bread. Whilst Italians may not eat quite as much as many other Europeans do, they do eat it virtually every day and Italian cuisine is a wealth for regional bread variations. Bread is a wonderful food, a great base for many meals and it plays a big part in virtually every food culture.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |