Here are 11 Types of Typical Bread from Various Regions of Italy

Here are 11 Types of Typical Bread from Various Regions of Italy

In Italy, bread and pasta are important nutritional ingredients in this country. Italian bread has many forms and names. This country has a wide variety of Italian bread with different serving purposes. Usually in Italy bread is served by slicing, topping, or given a delicious filling. If you stop at an Italian restaurant, once seated, you will be served bread.

It turns out that this is a way for diners not to feel bored while waiting for the main course. In addition, serving bread is also to withstand the hunger of visitors. Bread is always on the table when eating vegetables or meat.

Can you guess how many types of Italian bread there are? The country has more than 250 types of bread. Each region has its variant. Read the full info here.

  1. Pane casareccio

The most common bread in Italy and served as a loaf of bread is pane casareccio. This bread has different names in different parts of Italy. In Rome, people call it pane casareccio, which means “homemade bread.” In other areas, this bread is called pane Toscano, “Tuscan bread.”

Generally, Italians buy bread in the form of half or one whole loaf from a bakery. Buyers can choose salted bread, plain bread, durum wheat, whole wheat, cereal bread, and other types. Salted and plain Tuscan bread is a type of traditional Italian bread.

Pane casareccio is a type of bread that is perfect for dipping into vegetable soup or sliced ​​and then sprinkled with cheese or chunks. This bread crust is its main feature. Pane casareccio has a tough and crunchy skin while the inside is dense but still soft.

This is the reason why this bread is also perfect for making Italian bruschetta. Pane casareccio is the first thing that comes out of the mouth of Italians when asked about bread.

  1. Bisciola

If you like fruit bread, then this type of Italian bread can be an option. Also called panettone Valtellinese, bisciola is a signature dessert from Valtellina which is a valley in the Lombardy region bordering Switzerland.

Bisciola is a bread that contains dried fruit, such as figs and raisins, nuts such as walnuts, hazelnuts, or pine nuts, and is made with butter and eggs. Some recipes have added honey.

This bread may not be the type of Italian bread that is suitable for consumption if you are on a diet, but it is a delicious fruit bread with a beautiful appearance that is commonly enjoyed on holidays.

Since 2013, this bread is protected by the Collective Geographical Mark (MCG). This means that this yeast-based bisciola is only allowed to be produced in Valtellina using Italian and local ingredients and that it must be made according to a recipe that has existed from time immemorial.

  1. Friselle

Friselle is a type of biscotti bread that is processed by double baking. The origin of this bread is from the Puglia region. These small buns are half-baked and then removed from the oven and sliced ​​in half. Then baked again until hard and dry.

The result is bread with one side coarse and the other side smooth. Some bakers put a thumb-sized hole in the center so that the finished loaf looks a lot like a sliced ​​bagel or biali.

Friselle’s texture tends to be cracker-like and durable. This bread is usually brought by shepherds, farmers, and fishermen to be eaten with other foods.

This Italian bread is often soaked in water or drizzled with olive oil and added with tomatoes for a heavy meal or simple snack. In addition, this bread can also be cut into pieces and used in soups or stews.

  1. Pane carasau

Pane carasau is more popular on the island of Sardinia than in the rest of Italy. This is the most versatile bread made in Italy. Carasau bread is a round flatbread in the form of a sheet with a thickness of less than one millimeter so that it looks like paper.

The diameter of the bread layer is about 40 cm and then it is cut into four large pieces in a triangular shape. This Italian bread is also known as Carta musica or “paper music.” This is caused by the sound of the bread when it is chewed which sounds like the sound of paper.

Carasau bread has a neutral taste so it is suitable to be eaten with all foods. Carasau is also suitable to be chosen as an alternative ingredient when making a different lasagna.

Another way to enjoy pane carasau is to add water on top so that the bread is elastic and can be rolled up. Carasau can also be used as a base for salads.

  1. Panettone

This is one of the most famous types of Italian bread. Panettone is a type of Italian sweet bread originally from the city of Milan. This bread is usually served during the Christmas holidays. Panettone is commonly found in Christmas markets in Europe.

Panettone bread can be easily recognized because of its dome shape. Usually, the normal standard panettone weighs more than 1 kg. Panettone creation can take several days.

To get a soft bread texture in the middle, the dough must first be cured for a few days. Panettone is found in various variations. While the filling for panettone consists of candied oranges, lemon zest, and citron, and some are plain or given chocolate.

Not only the bread is available in various versions but also how to enjoy it. This bread is usually served in the form of slices and accompanied by a hot drink. But in other parts of Italy, this bread is enjoyed with added crema in mascarpone.

  1. Focaccia

Compared to other famous types of Italian bread, focaccia is one of the most popular types of bread. This bread is often flavored with spices. The name focaccia comes from a Latin word meaning ‘fireplace’.

If baked properly, spots will appear on this bread. In the process of baking in the original Roman way, the bread is cooked over the coals of a fireplace.

There are not many ingredients used in this favorite bread, consisting only of strong flour, yeast, and olive oil. This is the key to the resulting bread with the surface and texture that is obtained today.

If you want to make this bread at home, be sure to roll out the dough slightly thick, then punch the surface to prevent bubbles from forming during baking.

The final step is to give the focaccia a layer of olive oil and various toppings, such as herbs, onions, and garlic.

It is common for each region to put its stamp on the focaccia. In the town of Recco, before baking, the bread dough is combined with Stracchino cheese.

If you’re a fan of sweets, the recommended option is focaccia dolce, which is made with a mixture of honey, sugar, or fruit.

  1. Borlengo

Borlengo is a bread that looks very thin, similar to a crepe. This type of bread can be found in several regions in Italy, such as Modena which is adjacent to Bologna. Borlengo is included in the rotina povera, which means a poor kitchen because it is only made from water and flour.

The dough is then cooked on a large, heavy skillet made of brass. This skillet is almost the same as a paella pan. According to reports, this bread was created out of necessity during the siege of Montevallaro Castle that occurred in the 1200s.

At first, people made focaccia, but because supplies of materials were running low, the focaccia they made became thinner and eventually became borlengo. This was their trick, which in Italian is called the burla, to survive the siege.

Now some borlengos are made using yeast and served by folding them into four parts and adding various fillings, some savory or sweet.

  1. Tigella

Tigella is a traditional Italian-style bread in the shape of a disc. The texture of the outside is crunchy while the inside is soft. This bread is baked using a special clay mold.

Usually, this bread is topped with a spread made of lardo, garlic, rosemary, and Parmigiano-Reggiano cheese. Often prints have decorative symbols on both sides. This symbol will appear on the bread when it is baked.

It is said that tigella was made by poor people living in the Apennine Mountains near Modena. There in the evening, the peasant family would gather by the fire to bake the bread that would make up their dinner menu.

  1. Biscotti

Biscotti’s position is a bit confusing because it’s technically a biscuit. But if you follow the definition of bread, this dish is bread because biscotti is made from flour, water, and yeast that are mixed and then baked.

Biscotti is an Italian almond biscuit originally from the city of Prato, in Tuscany. In Tuscany, biscotti di Prato is called by the name cantuccini.

In the 19th century, Antonio Mattei, a pastry chef, rediscovered the biscotti recipe. A variation of Matteilah’s recipe is now considered a recipe from traditional biscotti. On the biscotti produced by the manufacturer “Biscottificio Antonio Mattei,” you will see the words: “Manufacturer of cantuccini”.

It is believed that this inscription is why biscotti is still referred to as cantuccini by locals. The ingredients for making biscotti are flour, eggs, sugar, pine nuts, and almonds that are not roasted or shelled. The traditional recipe uses no yeast or fat and is cooked twice.

  1. Schiacciata

Schiacciata is a traditional bread produced in the regions of Tuscany and Umbria. The ingredients are flour, yeast, olive oil, sugar, and water. This Italian bread is almost the same as focaccia although making schiacciata requires more effort to prepare than focaccia.

The meaning of the word schiacciata is suppressed. This name is used because in the manufacturing process the dough is pressed with the fingers when it is put into the pan or pan.

The texture of the schiacciata is crunchy but soft and moist. Any topping can be used for this bread. Can be given toppings such as tomatoes and cheese garlic and oregano.

  1. Ciabatta

Ciabatta is internationally renowned. This delicious bread was made by a baker in Verona in 1982. Have you ever tried a panini? The traditional Italian panini is a toasted sandwich made from small ciabatta buns.

The making of the ciabatta is a response to the famous French baguette. The difference between these two pieces of bread will be known when smelled and tasted. But what’s important now is that both French baguettes and Italian ciabattas are now famous and much-loved around the world.

The first ciabatta production took place in 1982 and was made by Arnaldo Cavallari. He named this bread ciabatta polesana. This name is taken from the name Polesine, which is the area where he lives.

However, now each region has several variants of ciabatta with its original recipe. For example, in the Lake Como area, the ciabatta here has a very crunchy crust with a soft inside.

In Tuscany, the ciabatta has a firmer, crunchier crust. Ciabatta from Rome is seasoned with marjoram, a concoction commonly used in Italian kitchens. Want to try a ciabatta with a special name? Try ciabatta al latte, a variation of ciabatta whose recipe uses milk.

That’s a small part of the typical Italian bread that is reviewed in this article. As previously mentioned, there are more than 250 types of bread in Italy. So you can imagine how many varieties of bread typical of the country of the Tower of Pisa are.

If you’ve often tasted pizza and pasta, maybe now it’s your turn to try Italian bread. Does the type of typical Italian bread above arouse your taste buds to try?