This page collects useful information on several, different italian breads.
To try and enumerate ALL the different breads that Italy possesses would be a futile exercise, and something I'd rather leave to the stories from our excursions through the peninsula, mine and yours.
How many times have you read on these pages that italian food is unique and that it is a wonderful way to explore history and geography?
Well I know the answer to that: a lot!
More, I will keep telling that.
Breads in the Bel Paese are so varied, characteristic, different and special, that you will agree with me and this page you will find links to sub pages related to some specific, unique types.
The below is meant to be an ever growing table.
Keep checking this page, as it - like the rest of our site- will keep being updated.
|Homemade Aquilano Bread||Common Wheat "Solina"||Abruzzo (L'Aquila)|
|Cappelli Bread||Durum Wheat "Cappelli" Flour||Abruzzo (Chieti)|
|Pane di Mais or Pane Parruozzo||Maize Flour||Abruzzo (Teramo)|
|Pane di Matera||Durum Wheat Flour||Basilicata (Matera)|
|Pane a Cuddura||Durum Wheat Semolina||Basilicata|
|U Ficcilatìdd||Common Wheat Flour + Fennel Seeds||Basilicata|
|Friselle||Durum Wheat and Barley Flour||Apulia (but also Basilicata and Campania)|
|Pane di Lariano||Non sieved Durum Wheat Flour||Central and South Lazio|
Naturally, I do not pretend to possibly know of every single bread type that exists in Italy and would actually love to learn more!
I am sure that the other site visitors will appreciate, like I will, any addition that knowledgeable readers would be so kind to make.
Do YOU know a special, bread from Italy which you deem worth mentioning and that you would like more people on the Web to know about?
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Do YOU Know a Fantastic Italian Bread ?
Did you discover another italian bread which is not reported on our list ? Do you know more about breads which are already reported ?
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