Focaccia can be used as a side to many entrees, a solid base for pizza or as a sandwich bread. Tableside Italian Cook Shoppe makes delicious focaccia fresh in house!
Pizza Bianca Bread — This is a type of bread that is found all over Italy. However, throughout the different regions, the taste of this bread does vary. The pizza bianca bread was first made as a treat for little children while their parents were picking up bread at the local bakers. Later this bread made its way to restaurants where the bread was served as an appetizer or even made into sandwiches.
The Renella bakery has been baking bread for over years. They had a secret recipe for a special loaf of bread called filone, which is a variation of the classic loaf of bread called Pane Napoletana. Later, this bread recipe came out and became a staple in many restaurants and was used to make various types of sandwiches.
Pane Bread — There are two major types of pane breads. There is the Pane Di Lariano which is a standard wheat bread. Pane Casareccio is another style of wheat bread with a slightly different texture. Casareccio bread is more crispy on its crust with a soft spongy texture in its center. Rosetta Bread — This type of bread is more like a hollow roll and is mostly used for making sandwiches.
Friselle Bread is known for it's beautiful round shape with a hole in the middle. Imagine Friselle as being an open bagel. It can be served with fresh tomatoes on top. Wondering where you might have seen Friselle bread before? Turns out it is quite common in Greece and certain Greek island. The gnocco fritto also known as crescentina is a type of Italian bread which comes from the Emilia region of Italy.
You will very likely find it sliced in diamond shapes, then fried and served with cheese and salami. There are times when you gnocco fritto is served as an appetizer or as a main. During the frying this bread puffs up beautifully. While in Bologna this is seen as a savoury bread with prosciutto, in Tuscany, this type of Italian bread is dusted with salt or sugar. Sometimes, you may find Tuscan salamy incorporated into the dough. We love grissini so much, we stared making our own Italian grissini at home.
It's one of those snacks we love purchasing from the supermarket but nothing compares with the homemade version: fresher, tastier, better in all ways. Grissini or breadsticks are believed to have originated in in a town outside of Turin. However, other suggest grissini is a Piedmont invention from the 17th century, invented by a baker from Turin. With so many stories and possibilities, it's difficult to pick where grissini actually come from. But one thing is certain: grissini is a perfect example of a tasty type of Italian bread, taken to a new level.
Crisp on the outside, packed with incredible flavours of olive oil and rosemary, breadsticks are a must when visiting Italy. Pane di Laterza is a traditional bread of Laterza from Southeastern Italy.
While mainly produced here, you may be able to find in neighbouring municipalities in Italy also. What we love about this type of Italian bread is that it is baked in the wood oven.
It's normally baked with olive wood or some other natural aromatic products think seeds of apricots or almonds. The bread is usually large, weighing between kg.
You'll indulge in a crisp brown crust, followed by a beautifully soft and aromatic interior. Michetta has its own unique story like most types of Italian bread. It is said that Michetta originated in Lombardy during the Austrian rule. Austrians introduced many of their own products to Italy, including Kaisersemmel which is bread in the shape of a small rose. The muffuletta is a type of round Sicilian sesame bread. In the US in the state of Louisiana, Italian immigrants created a sandwich called muffuletta.
We know that the muffuletta originated in Sicily whereas the US sandwich was created in by a Sicilian immigrant. Whether you decide to visit Sicily or the US you must try both types of muffuletta and tell us which one is your favourite. The sandwich version consists of a muffuletta loaf, cut horizontally and stuffed with delicious olive salad, salami, ham, cheese and mortadella. A panbrioche is a type of Italian bread similar to a brioche.
There are many varieties you can find in Italy, but the one we tried was a panbrioche dolce. A brioche is normally a super soft bread with an extremely fluffy interior. It's usually not vegan although vegan options started to appear on the market , made with milk and butter. It is believed that the first time the term brioche was used, was in France in Brioche is a popular type of bread and pretty much every nation has its own version.
Pandoro is a traditional sweet type of Italian bread, usually popular during the winter holidays. You will recognise it thanks to its frustum shape and its eight pointed star section. It looks gorgeous, especially when dusted with vanilla scented icing sugar which is said to resemble the snowy peaks of the majestic Italian Alps.
Pandora literally means golden bread in Italian. This type of Italian bread appeared sometimes in remote time and it is believed to have been invented thanks to some ancient art of breadmaking. In the Middle Ages, for example, Pandoro was eaten by the rich.
Back then, the poor could never afford sweetbreads as sugar was very rare and expensive. The first text which describes what we clearly identify as pandoro dates to the 18th century. The dessert was developed in the kitchens of the Venetian aristocracy. It was in Verona where pandoro was developed and perfected. Pane Carasau means toasted bread. This is a Sardinian flatbread, characterised by its thin, round metre wide shape and crisp bite. This recipe is believed to be very ancient indeed and this type of Italian bread was conceived for shepherds.
Pane carasau can last up to one year if it's stored correctly in its dry format. However, you can enjoy it dry or wet. According to a paragraph from Wikipedia , remains of this type of Italian bread, pane carasau, were found in archaeological excavations of nuraghes traditional Sardinian stone buildings and it was therefore already eaten on the island prior to BC. Pane di Altamura is a type of Italian naturally leavened bread from the Altamura area of the Provincia di Bari.
Pane di Altamura was granted PDO in By law, Pane di Altamura must undertake some strict baking methodology and engage in the use of a special variety of durum wheat, all locally produced only. The final crust must have at least 3mm thickness which means you will enjoy a nice crisp bite.
The bread of Matera is a type of Italian bread obtained by a traditional method, typically used by bakers of the province of Matera. Matera bread must exclusively use the bran of hard wheat. Pane di Matera has always been a typical food of the Matera area, a traditional cereal cultivation area. Furthermore, this bread always played an important cultural and economical role for the region. On the bread, you will see three scores which are meant to represent the Holy Trinity.
In the Perrone bakery in Matera won the "best bread in Italy" prize. This is not so much a type of Italian bread but more like how to use a specific type of bread to make it into a dish. Pane Frattau uses the base of pane carasau which is Sardinia's most famed bread as discussed above. Then, it is topped with tomato sauce, a poached egg and pecorino cheese.
The dish is pretty delicious and it showcases how you can use simple ingredients to transform them into something epic. Pane Napoletana is the symbol of Naples. It is also known as Pane Cafone. This is a traditional peasant bread from Naples known for its perfect crust and high crumb interior. If you love a thick and crunchy crust then this is the right type of Italian bread for you.
Traditionally, this type of bread was kneaded in "mattara" which is a wooden container used to work the flour before cooking it in the wood fire ovens. The interior of the bread has this perfect straw colour, enveloped in a dark, beautiful crust. Pane sciocco or Pane Toscano outside of Tuscany is a type of Italian bread usually found in, you guessed it, Tuscany.
This type of bread is baked in a wood-fired oven. It is usually quite a large loaf of bread with a crisp crust. You will find all sort of artisan version during your trip around Tuscany.
Sciocco means without salt and all you need is one bite to realise it: once you bite into the crispy crust, you will meet a slightly sweet and yeasty interior. But then, no salt. It might not be everyone's favourite as salt is known to bring out the flavours in food but this type of Italian bread has been eaten in Tuscany for many centuries. One of the most well-known types of Italian bread, pretty much everyone tasted panettone at one point or another.
Panettone is an Italian type of sweet bread originally from Milan enjoyed during the Christmas holidays. You will find available at Christmas markets all around the world.
It's well recognizable thanks to its cupola shape and a normal, standard panettone usually weight over 1 kg. To make a panettone takes several days. The dough has to be cured for several days in order to obtain those delightful fluffy characters of the interior, which we all love.
Panettone comes in many variations as well. While panettone contains candied orange, citron, lemon zest and raising some like it plain or with chocolate.
It's not just the panettone which comes in different versions but the way it's consumed also. It is usually served in wedge shapes with hot beverages by its side. But in some regions of Italy you will indulge in panettone served with crema di mascarpone. Panfocaccia is a kind of Italian bread that is a cross between a bread and focaccia.
Expect a soft and tasty dough which has been leavened for 13 hours. What is interesting about panfocaccia is that although it keeps the versatility of normal bread, it has the shape and flavour which is much more similar to focaccia. It is assumed that this recipe has Ligurian origins despite being widespread and appreciated in most areas of Italy. Panfocaccia is excellent to serve as an aperitif especially if accompanied by cold cuts and cheese board.
I love this post and learning about the different breads of Italy! How lucky you are or were to walk past a bakery so good! Ezzie said this on May 15, at Lynda said this on May 14, at Lois said this on March 14, at Chloe said this on December 17, at Sam said this on December 4, at You are commenting using your WordPress.
You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email. Email Address:. Sign me up! Italicious The 20 breads of Italy and beyond. Pizza Bianca — Rome, Lazio This type of bread is typical all over Italy, it is only called pizza bianca in Rome and of course the way that it is made and the way that it tastes is different in every region.
Filone di Renella — Rome, Lazio Renella is one of the best bakeries in Rome, I discovered it walking to work every morning when I worked in Trastevere, you could smell the bread baking two blocks ahead. Pane Siciliano — Sicily One of the things that I am often tickled by is finding similarities between regional Italian food and Italian-American food.
Rosette — Lazio Rosette are hollow rolls that are commonly found in Rome, used for sandwiches. Ciabatta Ciabatte are a flat bread, a bit like pizza bianca, though harder and made with less oil, good for sandwiches. Cornetto These are similar to French croissants, but sweeter and often filled with a sweet cream or jam, they are a typical Italian breakfast.
Focaccia Ligure — Liguria The focaccia in Liguria is the Northern brother of the pizza bianca, a softer crust and a sweeter flavor than Roman pizza bianca, it resembles bread more than it does pizza. Taralli — Puglia Taralli Pugliesi are made with white wine and generally with fennel seeds, boiled and then baked until golden.
Pane con le Olive — Puglia Whole wheat rolls made with olives. Pane col Seme di Finocchio — Puglia Bread baked with fennel seeds. Pizza Rustica with Prosciutto Cotto — Puglia Like a focaccia, this is made with cheese and ham baked inside of it. Ciambella — Puglia, Basilicata Crusty on the outside, soft on the inside.
Pane Casareccio — Puglia Pane Casareccio Pugliese is a bit denser than a ciambella, the crust is thinner and it is typically made with white flour. Pane di Matera, La Corna — Matera, Basilicata This is a classic pane di Matera, made of semola flour, it is famous for its yellow hue and because it is made with a mother yeast starter and artisinally milled flour it wil stay fresh for up to a week, sometimes longer. Pane di Matera — Basilicata Bread from Matera is made with semola flour, making it more yellow than breads made with grano duro.
Pagnotta Foggiana, Puglia I should have put something next to this enormous 2 kilo pagnotta to measure its largesse. Pane di Segale — Alto Adige Rye bread, found in loaves and also little rolls. Vinschger Paarl, Alto-Adige Flat rye bread. Like this: Like Loading Teresa Curry said this on November 18, at You all could collect a compilation of Italian bread recipes. Gtegorio said this on March 11, at My husband is Sicilian and always speaks of a rustic bread.
Beth Benson said this on January 14, at Have you heard of an Italian bread that has knots all over it. Christine Collins said this on December 27, at If you like the Italian bread, I let you know that there are over different recipes in Italy e. Michael Marchione said this on April 19, at I would like to say that Ciabatta is not a traditional Italian bread.
Beverly Van Fosson said this on April 27, at I live in maine and just came across your website. Do you have recipes for them? Akash Ramanathan said this on September 10, at Awesome Breads! Did they forget Bruschetta? Thank you Melle said this on August 16, at This r very nice bread. Anuar mohmmad said this on July 10, at I plan to try them all. Lisa Rhodes said this on June 11, at its good kbgdiufrg9ujiehgi eurt9giueigru98eurig said this on January 27, at Epic Banjodoesmc said this on January 19, at […] first thing to do is to choose the bread that one likes.
The second part to consider is the kind of toppings […] The delights of a self-made subway sandwich Super Sandwich said this on August 1, at […] day we want to use it. Denise said this on January 18, at How do you get the recipes for the breads? Denise said this on January 18, at I would love to help you find it, but you will have to be more specific, every region in Italy has a different, or many different types of bread.
Dana Wilson said this on April 8, at Are you thinking of sourdough bread? Do you have a recipe? Sam Stachon said this on August 5, at very nice… bread sucks here in Denver Colorado Steve Costin Morsicato said this on July 2, at I am a chef with a blog, and am putting together some Italian bread mixtures.
Lynda said this on May 14, at This is great! More, please…. Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:. Email required Address never made public. Name required. Follow Italiciousblog on Instagram No Instagram images were found. Follow Blog via Email Enter your email address to follow this blog and receive notifications of new posts by email. Join other followers.
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