Italy is famous for its gastronomic empire, with a wide variety of specialties, in addition to pizza and pasta, there are also a wide variety of breads. Thousands of many breads seem simple and simple, but they all have unique personalities. Each one is unique and delicious, and all have local characteristics.

The original wheat aroma is particularly endearing. This article will introduce several traditional breads that are very representative in Italy, and experience the unique charm of Italian bread.

1. Focaccia

Focaccia is a traditional staple bread in northern Italy, very popular in Italy. Its shape is flat and flat, with many holes on the surface, and its simple and simple flat cake shape is very similar to pizza. Focaccia was born in the 16th century and can be traced back to the ancient Italian country of Etruscania.

The practice of focaccia is very simple, not rigid in shape and decoration, it can be square or round. It is usually seasoned with a generous amount of olive oil and herbs, poking holes in the surface and sprinkled with herbs such as rosemary and black olives.

Sometimes focaccia bread is spread with cheese, various vegetables or meat, and then sprinkled with various spices. The taste of focaccia is very unique, it tastes very fragrant, and it seems to feel the oncoming Mediterranean style.

2. Ciabatta

Ciabatta is one of the representatives of Italian traditional bread. It is a crispy white bread originating in northern Italy. It is named "slipper bread" because of its flat shape like the slippers that people wear. This bread is often seen in sandwich shops.

Authentic ciabatta tissue will have many irregular-sized holes, and the skin is thin and crisp, and the inner tissue is moist and soft, which is very suitable for the aroma of olive oil. Ciabatta has a chewy texture, and the more you chew it, the more fragrant it gets.

The skin color of ciabatta bread after baking is generally lighter, you can fully taste the moisture in the bread, and the seemingly unremarkable bread can be matched with infinite deliciousness. It can be eaten directly dipped in olive oil or used to make sandwich bread. It is also very delicious after cutting it and adding various ingredients.

3. Grissini

Grissini looks like a finger-sized stick-shaped cookie, but it's actually a baguette that's made with yeast. It was originally made by bakers using various expiring doughs with less moisture content and a relatively long shelf life. Once it was launched, it quickly swept the country and became a famous Italian bread.

Grissini is generally salty, and is often made with olives, rosemary, thyme, etc. With its crisp texture and crispy texture, it is suitable for all ages and is often served as a side dish or as a snack.

4. Filone

This is a classic Italian sourdough bread that is similar in texture and flavor to a French baguette. Filone is actually derived from the Italian word "filo", which means "line", which is the Italian baguette.

The focaccia is a long and thin bread with rich holes, a crispy and chewy crust, and a moist and soft inside. In many restaurants in Italy, Filone is often cut into pieces and served to customers as a pre-dinner bread.

5. Panettone

In the daily diet of Italians, bread almost occupies the status of the staple food, so most of them are salty. Panettone is an exception, it is a sweet bread, a fruit bread that originated in Milan, Italy, a typical seasonal food. The original meaning of Panettone is "big bread".

It is made of natural bacteria and fermented, and various dried fruits (raisins, dried mangoes, dried pineapples, orange peels, etc.) are added to make a cylindrical/cylindrical appearance. It has the tenacity of bread, and it is not too sweet. It will emit a charming aroma and unique flavor after baking. It has become a habit and feeling to enjoy Panettone in the New Year.