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Ciabatta (/ tʃ ə ˈ b ɑː t ə,-ˈ b æ t-/, Italian: [tʃaˈbatta]; lit. ' slipper ') [1] is an Italian white bread created in 1982 [2] [3] by a baker in Adria, Veneto, in response to the popularity of French baguettes. [2] [3] Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar ...
Crescia (Italian:) is a thin Italian flatbread typically prepared in Marche and Umbria (Pesaro, Urbino, Ancona, Macerata, Perugia, and Terni).The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (), and in the Umbrian Valley crossed by the Via Flaminia.
Italy: Main ingredients: Flour, yeast Media: Filone; Filone is a classic everyday Italian yeast bread, with a texture and crumb similar to the French baguette. [1]
"For example, growth hormones in dairy or bromates in bread flour are prohibited in Europe," says Murphy Richter, noting that bromates (namely potassium bromate), which are commonly found in ...
Italy: Main ingredients: High-gluten flour, ... is a flat leavened oven-baked Italian bread. [1] ... but today it is widely associated with Ligurian cuisine, ...
Crescentine (sg.: crescentina), crescente (sg.: crescenta) or tigelle (sg. tigella) are thin, 10 cm round breads from the Apennine Mountains, in the Modena area of Emilia-Romagna, Italy. They are made with flour, water, salt, and yeast, and traditionally eaten filled with cunza, a spread made from pork lard and flavoured with garlic and ...
Olive bread Olive focaccia bread. Olive bread is a bread laced with olives. [1] It originated in Italy, [a] where it is prepared using black salt-cured olives, green Spanish-style olives, and other types. [2] Italian varieties are typically prepared with flour, butter and eggs as the bread's base. [2]
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