Fascinating Italian breads
Bread is a fundamentals in Italians’ diet and this explains the variety of Italian breads.You don't need to ask for bread while eating out in Italy, because bread is served as standard in restaurants.
Despite not defining Italian cuisine as pasta does, bread is more rooted in Italy’s history and traditions. It has been the main food of poor people for centuries and its preparation is still connected to popular traditions.
Typical rustic Italian bread
In Italy breads vary by regions, sometimes even from city to city. They have different flavours, shape, ingredients.
However, all around Italy you can find rustic Italian bread made with just four ingredients: yeast, water, salt and flour. Not usually a “pretty” bread but deliciously tasty. The fermentation of the yeast is what gives this bread its tastiness.
Simplicity is the main characteristic of rustic bread, as is life in the countryside. Rustic, as Italy has been for decades, and as it can be even today sometimes.
For the true lovers of Italian bread, have a try with this
homemade bread recipe.
Fascinating Italian breads from North to South
Italian breads, from the north to south of Italy, are an important staple at the family table.
Let’s take, for example, the Ur-Paarl. This is a typical bread from Trentino Alto-Adige, a region on the border with Austria (hence the German name of this bread).
It consists of two round and flat breads attached to form a number eight shape. It is made with rye and spelt flours and yeast. Fennel’s seeds and herbs typical of the area can be added. It is perfect both with jam or cold cuts.
The original recipe for this bread belongs to the Benedictine monks of Val Venosta and it has been rediscovered thanks to the last baker-monk, Fratel Alois Zöschg, who kept it.
Since it is a long lasting bread, good even after a few weeks, Ur-Paarl was cooked just twice or three times a year in farmers’ wood stoves.
Two very singular types of bread are tigelle or crescentine from my city of Modena and piadina from Romagna.
Tigelle are typical of the Apennines but today widely eaten all around Emilia. Chestnut-growing is very popular in this area and tigelle’s origins are strictly linked to it.
Tigelle are named after the stone used to cook them. Originally, a tigella was made with clay loam from chestnut-growing and water and then shaped in a round wooden mould with low relief decorations, such as flowers.
They were then dried in the sun and cooked.
Tigelle (the bread) were cooked in a fire place and the whole family took part in their preparation.
A dough made with soft wheat, water, milk, brewer’s yeast and sometimes oil or lard was then put on a hot tigella (the stone), covered with a dried chestnut leaf. Several tigelle were piled up and put in the fire place. Long chats came along with the cooking. Once tigelle were ready, they were filled with cold cuts or cheeses.
Today they are eaten more or less in the same way, with cold cuts, lard, jams or spreads, but are cooked in modern metallic moulds.
And then piadina, a round thin flat bread typical of Romagna. A famous Italian poet named Giovanni Pascoli wrote a poem dedicated to this bread.
Delicious piadina romagnola with Italian sausage and spinach
Piadina is made with wheat flour, lard (today, due to vegetarian life styles, oil is also used), salt and water. As simple as people from this region.
Piadina is usually eaten with cold cuts, cheese, meat, vegetables. The most popular filling is with Squacquerone (a local soft cheese) and rocket. One of my favourite is with grilled peppers, onions and sausage. Yet piadina with Nutella is the best experience life can offer.
Piadina has always been poor people’s bread and is still made at home. But all around Romagna small take-away places for piadina (called chioschi) are very popular. The peculiarity of these chioschi is in their colors, striped either white and red or white and green, depending on the locality.
One of the most peculiar Italian breads is undoubtedly Pane Carasau from Sardinia, a very thin, crispy bread also known as Carta Musica (Musical Paper), for the sound made during chewing. Ingredients are durum wheat flour, yeast, salt and water.
Pane Carasau served with fillet
It is usually dipped into water for a while, to make it softer and be rolled up with cold cuts and cheeses. If big crusty crumbles from left overs are often soaked in caffèlatte.
Its origin seems to date back to the Bronze Age and has always been known as the 'shepherds’ bread'. Until few decades ago, its preparation was a family or even neighborhood ritual. The women involved in the making were said to be paid with oil and ricotta cheese.
Pane di Altamura
Pane di Altamura, image courtesy of fugzu
There are endless types of traditional breads across Italy, I'll list one more: Pane di Altamura typical of the Apulia region. It is baked with a very slow rising process inside a wood stove.
The real recipe uses local ingredients including yeast, grain, sea salt and local water, which make it unique. This bread holds the D.O.P. mark from the EU (Protected designation of origin).
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