Italian Bread, How Many Types?

Italian bread is a formidable symbol of the oven’s contribution to Italian gastronomic wealth. Over 250 types of bread are a constant presence on tables across the Italian peninsula. Calories in bread make it a tasty and healthy food, too. One has even been the first to be recognized at the European level with the Protected Designation of Origin, Puglia’s famous Pane di Altamura in 2013.

Water and flour are the universal Italian recipe, but specific types of Italian bread can include a number of ingredients according to the precepts of their regional traditions. For example, Durum wheat is preferred in the south, while corn is the preference in the north. Other additions such as olives, nuts and sesame seeds hint at local crops harvested in native areas. In Tuscany, it is salt-free to complement the region’s rich cuisine, adding an extra health benefit to those who are already counting calories.

Different types of Italian bread come in a vast array of shapes and sizes to suit every fancy and occasion, from the common filoni and pagnotte (loaves), to trecce (braids) and panini (for sandwiches). Italian bread is a true national patrimony for which the selection of the best raw materials in the hands of master bakers leads to a product of pure Italian craftsmanship.

 

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