|
The Different
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| Image | Name | Main Ingredients | Where |
|---|---|---|---|
 | 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?
Use the form below to share!
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 ?
That's great! Why not share it below ?
What Other Visitors Have Said
Click below to see contributions from other visitors to this page...
Crocchetta 
its nice
Bread King of this Universe
Pane The PRATO.
No salt in this dough.
Ciabatta Not rated yet
It's amazing and really fluffy and light, but moist and airy!
It tastes awesome!
