When thinking about Italian cuisine most people quickly start imagining different types of pasta and some other delectable culinary dishes. However, Italy is also a large bread producer. Along with Italian pasta, the bread is a nutrition choice in all regions of Italy. Various Italian breads are meant for various culinary purposes. In Italian restaurants youâ€™ll be served with bread right upon sitting. The bread typically gets served with different Italian meals within restaurants, or you have them as snack form in bakeries, along with many other options.
Mostly there are 10 renowned breads of Italian variety used for sandwich making and making other dishes. These can easily be found in different bakeries and restaurants across Italy.
1. Pane casareccio / Pane toscano
Pane casareccio is one of the most commonly available bread varieties across Italy and the bread is available in a loaf. The bread is known from different names in different parts across Italy. In Rome, it is known by the name pane casareccio, meaning â€œhomey bread.â€ In various other areas the bread is known as pane toscano, which means â€œTuscan bread.â€ In Italy you can commonly buy the bread in form of half bread loaf or it can be bought as whole bread loaf from bakery.
While buying, you can select from unsalted, salted, durum wheat, whole wheat, cereal bread, and a lot more. Conventional Italian types of bread are unsalted and the salted Tuscan bread. Italian pane casareccio bread variety is ideal for dipping in various vegetable soup varieties or it can get sliced for topping with cheese.
The Italian bread has a crust which is crunchy and hard and its inside is compact and soft. Due to this, it is quite perfect for making Italian bruschetta! While thinking about Italian bread, a lot of Italians mostly think of pane casareccio.
The Piadina bread is also known as the king of flatbreads in Italy. The bread gets produced from Emilia Romagna region and it gets consumed throughout the country. You can easily find different piadina flabread varieties in any Italian grocery shop such as flour-and-wheat only piadina, spelt, small and large sized piadina, whole wheat, etc.
The bread is now commonly consumed as a healthy and simple home-prepared meal. A lot of students, working people and singles have a pack of piadina which is available on sideboard whenever theyâ€™re not in the mood to cook. The use of piadina is also seen in delicious street food. Generally, the bread is available with stracchino cheese, arugula, and prociutto ham.
The bread can be compared with the Mexican tortilla. However, is it is made through wheat flour. Vegetarians and vegans, before ordering their piadina in Italy, must ask chef if dough has lard, as a few recipes require its use for providing it with elasticity. While buying packed piadina you would also want to have a look at the ingredients. If youâ€™re planning to make piadina in your house, you need to watch the video-recipeâ€¦ as by any means this is not a simple task!
3. Pizza Bianca
The Pizza Bianca bread is a delectable food choice which is halfway between pizza and bread. The bread variety is among the most famous street foods found in Rome. As a street food people in Lazio and Rome mostly choose pizza bianca halfway between afternoon and morning time. In a single bread bite youâ€™ll get a rush of different flavors: mainly salty, somewhat oily at topside, a little bit crunchy at edges, elastic and soft in mid portion. The bread is known for its deliciousness and once you have it youâ€™ll surely know the reason behind its popularity.
The bread gets easily cut in two layers and gets filled similarly to a sandwich with much more superior taste. You can buy the pizza bianca variety bread according to your preferred weight, and you can surely try a little portion.
The foodies in Italy mostly fill the bread with cut Bologna and chocolate cream. The type of Italian bread typically isnâ€™t used in home.
Anyone who has tasted pizza as a part of authentic Italian cuisine just needs to imagine that pizza in absence of toppings like pepperoni and mozzarella cheese with only pepper and salt, along with EVO oil in little amount, and now youâ€™ve got a focaccia ready. The certain type of Italian bread can be basically flatbread which is baked in oven that normally resembles the pizza dough. The Focaccia is mostly served with meals, or the bread is used for making paninis. The mixture for this type of bread consists of water, high-gluten flour, olive oil and yeast.
The Ciabatta is a renowned bread variety in Italy and worldwide. The typical ingredient mixture of this type of bread consists of olive oil, salt, wheat flour, yeast and water. Cibatta bread is flat and elongated bread and is the most common bread used for making Italian sandwiches and various other types of bread. It has been said that creation of the ciabatta Italian bread was mainly meant for rivaling the demand of French baguettes.
The ciabatta Italian bread along with various other types is eaten in different ways including drizzled and dipped inside olive oil, or it can also get dipped in pasta sauce. The bread is also usable as bread for Panini stuffed with cheeses and Italian meats.
The Friselle bread variety is locally known as Friseddhre. The ring-shaped bread is baked twice and is the main specialty of Puglia region in Italy. The bread gets dipped in cold water and then is pressed for removing extra water and later it gets topped with tomatoes, olive oil, oregano, capers, pepper and salt. Typically the bread is made through durum flour.
The Ciambella is generally considered as more of a cake instead of a bread variety, although it is available in both savory and sweet flavors. Normally the bread is composed of eggs, butter, flour, lemon zest, and milk. Similarly a lot of Italian dishes have been regionalized, and ciambella isnâ€™t much different. A lot of regions across Italy listed varieties of ciambella as a conventional dish.
8. Pane di Matera
This is literally Materaâ€™s bread, and is famous all across the country because of its unique smell and taste. The bread has a lot of peculiar characteristics of pane di Matera. This is a proper loaf and is conical in shape, and weighs at around one or two kilograms.
The bread is made of around 20 percent of yeast with a dark, crispy and thick outer crust, and salty and soft on inside. The dish isnâ€™t available in a lot of varieties.
9. Coppia ferrarese
The main ingredients of this bread are pork lard, white flour, natural yeast beer, water, pork lard, olive oil and natural leaven. It is a X-shaped twisted bread commonly found in the region of Emilia-Romagna. Coppia ferrarese is traditional protected bread, and certain rules exit for qualifying the bread as â€œgenuineâ€ coppia ferrarese.
10. Pane Laterza
The traditional Italian bread comes from Laterzaâ€™s south eastern municipality. The bread is commonly made through salt, durum flour, sourdough and water. One notable characteristic of the Pane Laterza bread is the outer crust which is crispy and brown contrasting the white and soft part inside.
These are a few but some of the most delicious and popular breads you can try across different regions of Italy. To try these breads you can approach any nearby restaurant or bakery and enjoy the versatile flavors in each bread variety. Anyone who is new to Italy can experience and learn about different texture varieties and tastes of breads produced in different parts of the country.