"Focaccia Focaccia () is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. Focaccia can be used as a side to many meals or as sandwich bread. ""Focaccia al rosmarino"" (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Focaccia is similar to the Greek flatbread Lagana. In Ancient Rome, ""panis focacius"" was a flat bread baked on the hearth. The word is derived from the Latin ""focus"" meaning ""hearth, place for baking."" The basic recipe is thought by some to"
"mackerels, sardines, rotisseries of oily fishes, sepias with peas, fried squids and gianchetti (known here as ""omini nudi""). Piada is a flatbread of ancient traditions, thin and crumbly, obtained from a dough of flour, water, lard and salt, and baked on a scorching ""testo"" of terracotta or cast iron. It is often accompanied by grilled meats or fishes, sausages, gratinée vegetables, salami, prosciutto, fresh cheeses and country herbs. Cassoni, are stuffed flatbreads similar to piada, with various fillings: country herbs, potatoes and sausages, tomato and mozzarella. Side dishes include mixed salads, gratinée vegetables, roasted potatoes, sautée bladder campion leaves, marinated"
"Piadina Piadina or Piada is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called ""teggia"" in the Romagnol), although nowadays flat pans or electric griddles are commonly used. The Piadina has been added to the list of the traditional regional food products of Italy of the Emilia-Romagna Region. The Piadina is typical of the Apennines area of Forlì, Cesena and Rimini, and also of the Ravenna area and the"
"from a very wet dough, often requiring machine-kneading, and a biga or sourdough starter. Ciabatta Ciabatta (, literally ""slipper"") is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations. While ""panino"" indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as ""panini"" (plural of panino) outside Italy."
"It is traditionally cooked on a ""testo"", a flat terra cotta or cast iron cooking surface from which the food's name is derived. It is sometimes cooked further in boiling water and then served. Testaroli is sometimes referred to as a bread, similar to focaccia in composition, and is sometimes referred to as a crêpe. It may be dressed with pesto sauce or other ingredients such as olive oil, Pecorino cheese, Parmigiano-Reggiano, and garlic. ""Falsi testaroli al ragu"" is a similar dish prepared using sliced pasta dough and a ragù sauce. Testaroli's name is based upon the ""testo"", a terra"
"a ""near cousin to pasta"", and as a ""great round pancake-like bread no more than a quarter inch thick."" This book also states that when it is baked to a crisp texture, it can be consumed in the style of a bread, whereas when baked less, it may have a spongy and soft texture, like a pasta. Cooking methods vary in different areas of Italy, and some of these methods are traditional in nature. Testaroli is sometimes served with pesto sauce, which is a common addition to it in the Liguria and Tuscany regions of Italy. Another dressing method includes"
"use of durum wheat, bread flour and barley bread. For bread made with yeast (called criscituni) and cooked on an oven stone, Brindisi bakers use bundles of olive branches to give the bread a particular scent. One type of traditional bread is made with olives (called puccia). It is made with a much more refined wheat flour than for ordinary bread, to which are added black olives. Also important are frisella, a sort of dehydrated hard bread which can be stored for a long time, and tarallini, also easily stored for long periods. The pucce and uliate cakes are also"
"condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana. By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called ""milanesa a la napolitana"" (Milanese in the Neapolitan style) was created. ""Neapolitan"" is not named for the city of Naples, but because it was first made and sold in Restaurante Napoli owned by"
"and ricotta cheese in the dough mixture. The term ""spianata"" originally referred to pieces of flat dough that were used to test an oven's heat prior to cooking. Gnocco fritto The ' () or ' () is a bread in Italian cuisine from the Emilia region of Italy, prepared using flour, water and lard as primary ingredients. Cracklings are sometimes used in its preparation as well. In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and ""salumi"". When it is fried, the bread puffs up, and it may include yeast or"
"various breads, such as Italian bread and sandwich loaf, among others. The bread crust is sometimes removed before it is fried, and the bread can be slightly toasted before the sandwich is fried. Preparation involves assembling the sandwich, dredging it in flour, dipping it in an egg wash and then pan frying it. Bread crumbs are sometimes used to coat the sandwich. Olive oil is typically used for frying the carrozza. Additional ingredients are sometimes used, such as ham, anchovies, eggplant, green tomatoes and basil. After being cooked, it has a crisp or crunchy texture. It can be served as"
"flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic and a strong cheese. Traditional cheeses include pecorino sardo, pecorino romano, casizolu, ricotta and the casu marzu (notable for containing live insect larvae). One of the most famous of foods is pane carasau, the flat bread of Sardinia, famous for its thin crunchiness. Originally the making of this bread was a hard process which needed three women to do the job. This flat bread is always made by hand as it gives a different flavor the more you work the dough. After"
"small pieces of beef; courgettes (zucchini); clams; ""ragù""; beans; mussels; prawns; cuttlefish; and asparagus. Pizza, or as David notes ""pissaladina or pissaladière"" in Provence (the cuisines of Mediterranean France and Italy having something in common), is a piece of bread dough rolled out thin, with a topping which varies from place to place, but is generally much simpler than those in the English-speaking world. In Naples this is tomato, anchovies and buffalo mozzarella. In San Remo it is onions cooked in olive oil, with salted sardines. The Provençal variety uses onions, black olives, and anchovies. Spaghetti dishes also vary. It"
"and cooked over a (a sort of grill plate), rather than fried. In Tuscany, ""crescentina"" is dusted with salt or sugar after being fried, and sometimes Tuscan salami is incorporated into the dough. ""Crescia"" is a version in the town and commune of Gubbio in the Province of Perugia that is prepared with oil and salt and baked in an oven. Its name is associated with pieces of dough that were given to children for them to play with, which were then cooked at the edge of an oven, referred to as ""chichiripieno"". ""Spianata"" is a variation prepared using eggs"
"tomato sauce, then baked). Desserts include ""struffoli"" (deep fried balls of dough), ""ricotta""-based ""pastiera"" and ""sfogliatelle"", and rum-dipped ""babà"". Originating in Neapolitan cuisine, pizza has become popular in many different parts of the world. Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually mozzarella), and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved. Since Naples was the capital of the Kingdom of Two Sicilies, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural"
"Scaccia Scaccia (plural: scacce) or scacciata is a stuffed flat bread in Sicilian cuisine. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. Scaccia can be found in Ragusa and Siracusa, as well as some Sicilian-American communities. The scaccia found in Middletown, Connecticut, in the United States is known"
"Panini (sandwich) A panini (from the Italian ' , meaning ""small bread, bread rolls"" ) or panino (meaning ""bread roll"" ) is a sandwich made with Italian bread (such as ciabatta, and michetta, usually served warmed by grilling or toasting. However, in many English-speaking countries, a panini is a grilled sandwich made from many types of bread. Examples of bread types used for modern panini are baguette, ciabatta, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming"
"layer. ""Canistrelli"", akin to the Italian Canestrelli, are biscuits made with flour, butter, sugar, and flavoured with white wine or anisette, while ""cucciole"", originating from Balagne, are biscuits made of flour, oil, sugar and white wine. ""Castagnacciu"", a simple Italian cake consisting only of chestnut flour, raisins and walnuts, is prepared also in Corsica. Also with chestnut flour are prepared ""nicci"", galettes cooked in the fireplace between two iron plates (""i ferri""), very popular also in central Italy. ""Frappe"" are fried dough rhombs flavored with lemon zest, similar to the Italian ""castagnole"". Several cakes are prepared for feasts and special"
"the addition of olive oil, Pecorino cheese, Parmigiano-Reggiano, garlic and basil. Significant amounts of sauce may absorb into testaroli. A very similar dish is ""falsi testaroli al ragù"" (English: ""false testaroli in ragù""), which is prepared using sliced pasta dough and does not involve the use of a batter or cooking on a ""testo"". It is served with a ragù, an Italian meat-based sauce. Testaroli Testaroli, sometimes referred to as testarolo, is a type of pasta or bread in Italian cuisine that is prepared using water, flour and salt, which is sliced into triangular shapes. A common dish in the"
"imported. Everyday bread is mostly made by industrial bakeries or at the local bakery. Of the bread types currently available, ""flatbrauð"" (flatbread) and ""laufabrauð"" (leaf bread) have the longest history. Because of its long history of regional political division, Italy specializes in many different kinds of bread, reflecting its great regional variation and widely different breadmaking recipes and traditions. In general, rolls are typical of the northern regions, while large loaves are typical of the southern regions. Bread often has a small quantity of olive oil, butter, or rendered lard mixed into the dough to make it softer and more"
"locally by older people. Since the name can be traced to the 16th century during the Spanish presence in Oran, this is a false etymology. A bread-like dish similar to calentita. Sharing its Italian origins, it is a descendant of the Genoese dish with the same name. Unlike calentita, the ingredients are first simmered in a saucepan for over an hour, stirring constantly, to form a paste which is then left to set. When the polenta-like dough is set, it is cut into small strips and fried in olive oil. A sweet and dry bread similar to the Spanish ""hornazo""."
"Sausage bread Sausage bread is an American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven. Sausage bread is typically made from pizza dough and includes Italian sausage, mozzarella cheese (or a similar substitute cheese) and other ingredients such as mushrooms, onions, other vegetables, and various herbs, spices and sauces depending on the recipe. If dough is used, the sausage is usually crumbled or cut, and is baked, along with the cheese inside a long piece of rolled pizza dough. Beth Hensberger's ""The Bread Bible"" recipe suggests putting the ingredients on a"
"Pizza Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas. The term ""pizza"" was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in"
"Ciabatta Ciabatta (, literally ""slipper"") is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations. While ""panino"" indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as ""panini"" (plural of panino) outside Italy. Ciabatta was first produced in 1982 by Arnaldo Cavallari, who called the bread ""ciabatta"
"a sense which is unknown in Italian. Bruschetta Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation"
"second is topped with cheese, ground meat, or other fresh or cured meats, and/or vegetables. Regional variations in the shape, baking technique, and toppings create distinctive styles for each region. In Cyprus, pita is typically rounder, fluffier and baked on a cast iron skillet. It is used for souvlakia, sheftalia, halloumi with lountza, and gyros. Flat breads rarely appear in Greek cuisine; the Greek word ""pita"" means ""pastry"". Various cakes and pastries are pitas, such as spanakopita (spinach pie) and karydopita (walnut cake). Traditional breads in Greek cuisine are leavened loaves, such as the round καρβέλι karvéli or the oblong"
"magazine. During this time, some people observe National Pizza Month by consuming various types of pizzas or pizza slices, or going to various pizzerias. Pizza Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes"
"for the heat retention advantages offered by the calzone. Calzone A calzone (, ; , ""stocking"" or ""trouser"") is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing"
"Calzone A calzone (, ; , ""stocking"" or ""trouser"") is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing up or walking. Fried versions of the calzone are"
"preparation is different from its Italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) started in Argentina or Uruguay. Sliced pizza is often served along with fainá, made with chickpea flour and baked like pizza. For example, it is common for pasta to be eaten with white bread (""French bread""), which is unusual in Italy. This can be explained by the low cost of bread, and that Uruguayan pasta tends to come together with a large amount of tuco sauce (Italian: ""suco"" - juice), and accompanied by ""estofado"" (stew). Less commonly, pastas are"
"typically filled with tomato and mozzarella: these are made in Apulia and are called ""panzerotti"". The Sicilian ""cuddiruni"" or ""cudduruni"" pizza is distantly related to the calzone. This is a dish stuffed with onions (or sometimes other vegetables, such as potatoes or broccoli), anchovies, olives, cheese and mortadella; the rolled pizza dough is folded in two over the stuffing and the edges are sealed before the dish is fried. In the United States, calzones are typically made from pizza dough and stuffed with meats, cheeses and vegetables. Traditional calzone dough, consisting of flour, yeast, olive oil, water and salt, is"
"Apulians make a very traditional rose-shaped pastry called cartellate. These are fried and dipped in ""vin cotto"", which is a either a wine or fig juice reduction. Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are widely used in the regional cuisine. Sardinia also has many special types of bread, made dry, which keeps longer than high-moisture breads. Also baked are ""carasau"" bread """", """", a highly decorative bread, and """" made with flour and water only, originally meant for herders,"
"Bruschetta Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called"
"Garlic bread Garlic bread (also called garlic toast) consists of bread (usually a baguette or sour dough like a ciabatta), topped with garlic and olive oil or butter and may include additional herbs, such as oregano chives. It is then either grilled or broiled until toasted or baked in a conventional or bread oven. It is typically made using a French baguette, or sometimes a sourdough like ciabatta which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic"