"this move. Bigas are usually dry and thick compared to a sourdough starter. This thickness is believed to give a Biga its characteristic slightly nutty taste. Biga is usually made fresh every day, using a small amount of baker's yeast in a thick dough, which varies from 45 to 60% hydration as a baker's percentage, and is allowed to ferment from 12 to 16 hours to fully develop its flavor. Biga (bread baking) Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a ""biga"". Using a biga adds complexity to"
"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."
"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"
"Pullman loaf The pullman loaf, sometimes called the ""sandwich loaf"" or ""pan bread"", is a type of bread made with white flour and baked in a long, narrow, lidded pan. The French term for this style of loaf is ""pain de mie"", or, less commonly, ""pain anglais"". In the United States, many popular mass-produced sliced breads are actually pullman loaves; the slice of such breads is frequently square, with four straight crusts. The name ""Pullman"" was derived from its use in the compact kitchens of the Pullman railway cars. Although the Pullman Company is credited with inventing the lidded baking"
"""spuckie"", which may be named after the spuccadella, an Italian bread roll with a pointed shape. In Philadelphia and South Jersey it is known as a ""hoagie"" or a ""grinder"". It is the first name that has given the designation to ""Subway Sandwich Shops"" around the world. Italian sandwich The Italian sandwich, sometimes referred to as the Maine Italian sandwich, is an American submarine sandwich in Italian-American cuisine prepared on a long bread roll or bun with meats, cheese and various vegetables. The ingredients serve to counterbalance one-another, creating an equilibrium of flavors and texture. The Italian sandwich was invented"
"softer version of the original, which also helped it last longer. The new type of bread was called ""michetta"", from the Lombard version of ""Kaisersemmel"", ""micca"", a term originally meaning ""crumb."" Michetta Michetta (also known as rosetta ""small rose"") is an Italian white bread, recognizable from its bulged shape. Other similarly prepared types of Italian breads include the ""maggiolino"" (""cockchafer"") and ""tartaruga"" (""turtle""). Michetta originated in Lombardy, northern Italy, during the Austrian rule. Functionaries of the Austrian empire introduced a number of food products, including the ""Kaisersemmel"", a type of bread with segments resembling a small rose. However, due to"
"Crispbread Crispbread (, ""hårt bröd"", ""hårdbröd"", ""spisbröd"", ""knäcke"", , , , , , , , , ) is a flat and dry type of cracker, containing mostly rye flour. Crispbreads are light and keep fresh for a very long time. Crispbread is a staple food and was for a long time considered a poor man's diet. However, in recent years there has been renewed interest in crispbread in the Nordic countries. Crispbread has been baked in central Sweden since 500 AD. It was made as round wafers with a hole in the middle so the bread could be stored on"
"Stromboli (food) Stromboli is a type of turnover filled with various Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was likely invented by Italian-Americans or Italian immigrants in the United States in Philadelphia, though it may have similar counterparts originating in Italy. It is believed to be named after the Italian film ""Stromboli"" or the island of Stromboli. A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli"
"the bread with the fillings ""wedged"" in between, or a sandwich that is served between two ""wedges"" of bread. It has also been said ""wedge"" is just short for ""sandwich"", with the name having originated from an Italian deli owner located in Yonkers, who got tired of saying the whole word. The term ""spukie"" (""spukkie"" or ""spuckie"") is unique to the city of Boston and derives from the Italian word ""spucadella"", meaning ""long roll"" The word spucadella is not typically found in Italian dictionaries, which may suggest that it could be a regional Italian dialect, or possibly a Boston Italian-American"
"Crispbread (näkkileipä in Finnish) are leavened rye breads that are dried into thin crisp. They are sometimes made using sour dough. Crispbread are very common throughout the Nordic countries and if stored properly will not spoil for a long time. Variants of crisp bread are thicker (½ cm), air-containing crisps (called just ""näkkileipä"") and thinner sour crisps (""hapankorppu""). The most common type, often stereotypically associated with schools and other institutions, is rectangular in shape, e.g. ""Koulunäkki"" and ""Kunto"" brands. A round shape is another variant. ""Hapankorppu"" is rectangular. Because traditionally wheat was not as abundant as rye or barley, wheat"
"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"
"Strozzapreti Strozzapreti (; ""priest-choker"" or ""priest-strangler"" in Italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling, prepared in some regions of Italy and on the French island of Corsica. There are several legends to explain the name. One is that gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves. Another explanation involves the ""azdora"" (""housewife"" in the Romagna dialect),"
"Shrimp) Bread crumbs Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ""panko"". Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices"
"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"
"bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread. The name originated in the Netherlands, where it is known as ""tijgerbrood"" or ""tijgerbol"" (tiger roll), and where it has been sold at least since the early 1970s. The US supermarket chain Wegmans sells it as ""Marco Polo"" bread. In January 2012, the UK supermarket chain Sainsbury's announced that they would market the product under the name ""giraffe bread"", after a three-year-old girl wrote to the company to suggest it. In the Bay Area it is called Dutch Crunch. Tiger bread Tiger bread"
"with dip of some sort, such as cheese. Another recipe for breadsticks, called ""rosquilletas"", exists in Comunitat Valenciana (Spain). Breadstick Breadsticks (also known as grissini, grissino or dipping sticks) are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy. It's believed that it originated in 1643, when a Florentine abbot described a long-shaped and ""bone-thin"" bread being made in a town outside of Turin. Tradition states, however, that it originated in the region of Piedmont in the 17th century, invented by a baker called Antonio Brunero, from Turin. It was a food that was intended to be"
"Zeppole A zeppola (plural: zeppole; sometimes called frittelle and in Sardinia zippole (""tzìpulas"" in Sardinian language) is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about in diameter. This doughnut or fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day. Zeppole are typical of Italian cuisine, especially that of Rome and Naples. They are also served in"
"capicola ham and provolone cheese covered in an Italian chili sauce on a French bread roll. Stromboli (food) Stromboli is a type of turnover filled with various Italian cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was likely invented by Italian-Americans or Italian immigrants in the United States in Philadelphia, though it may have similar counterparts originating in Italy. It is believed to be named after the Italian film ""Stromboli"" or the island of Stromboli. A stromboli is somewhat"
"Sloppy Giuseppe Sloppy Giuseppe is a flavour of pizza found primarily in the United Kingdom, made popular by the Pizza Express chain of Italian style restaurants. The name is an Italianisation of the Sloppy Joe, a type of meat sauce often served on a hamburger bun. It is most commonly a combination of green peppers, red onion, and spicy beef. The spicy beef is usually ground, although a few restaurants and pizzerias tend to use diced beef. According to news website The Post, the Sloppy Giuseppe caused the average customer to spend an extra 11% in Pizza Express's Irish outlets."
"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"
"similar style to the pan breads found in North American and native Inuit cuisine. First documented in 1827 and prepared by farm-men, damper was a quick and easy way to prepare bread in the Australian bush. The word ""damper"" derives from the English word ""to snack"" or to dampen the flour in the fire of one's appetite. Soda bread Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as ""baking soda"", or in Ireland, ""bread soda"") is used as a leavening agent instead of the traditional yeast. The"
"""Pan flauta"" (trumpet bread) is an elongated bread that is a variant of baguette. ""Pan tortuga"" it is a small round shaped bread with soft crust, thus itś name ""tortuga"" (Spanish for turtle). Felipe Porteño ""Porteño"" is called after the eponym of the inhabitants of Buenos Aires and is similar to Felipe but with a smaller crumb . ""Marsellés"" are called after the city of Marseille and resembles a pair of twin Vienna bread with harder crust and covered with maize flour. ""Pan de sándwich"" is a soft crumb mold bread specially made for making sandwiches. There is a wide"
"people crumble within a mostaccino (spicy biscuit of Crema used in tortelli cremaschi) instead of using spices. Spongarda Spongarda is a local cake with its origins in Crema. The Lombardy Region includes it as ″""Spongarda of Crema""″ in the list of traditional food products. In Crema the name has been documented since 1755, but its origins date back to a kind of pastry quoted by a historian from Crema, Pietro Terni, for a feast in 1526, a soft and spongy cake, from the Latin ″""spongia""″. Spongarda is a flat cake, made of a compact dough, gently pinched and pierced on"
"Suppa (surname) Suppa (pron. ""súppa"") is an Italian surname. Suppi, Suppo. This surname can be placed as suggested by Joseph G. Fucilla among the names that are derived from objects. In this case, the surname Suppa is derived from the Italian word ""zuppa"" (soup), in turn from the Gothic ""suppa"", which means ""a slice of bread soaked"", or the regional term ""zuffa"" which means ""polenta"" or ""corn"", resulting in turn from the Lombardic ""supfa"", which means ""broth"". The surname is mostly found in Calabria and a high concentration of inhabitants called Suppa are located in the Province of Vibo Valentia."
"Stracciatella (soup) Stracciatella (; in Italian, a diminutive derived from the verb ""stracciare"" (""to shred""), meaning ""a little shred""), also known as ""Stracciatella alla romana"", is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called ""zanzarelli"", was described by Martino da Como in his 15th century manual, ""The Art of Cooking"". Other variants exist. Traditionally ""stracciatella alla romana"" used to be served at the start of Easter lunches. ""Stracciatella"
"San Carlo (company) San Carlo Gruppo Alimentare S.p.A. is an Italian manufacturer of snack foods, including crisps and crackers. International brands include the Spanish brand ""Crecs"", French brands ""Flodor"" and ""Gardeil"", and ""Highlander"" crisps in the United Kingdom. Originally a rotisserie house, the "" 'Rosticceria San Carlo' "" was established in 1936 by Francesco Vitaloni in Milan and named in honour of a nearby church. Initially, his production of potato products were as accompaniments to meats and fish dishes, however, the demand for them was very high, and he began exclusive production of 'Patatine croccanti' (crispy potatoes), and began distributing"
"to the original described above. Pizzeria menus often include eggplant parmigiana, chicken parmigiana, and meatball , each served with sauce. A common term in New England, its origin has several possibilities. One theory has the name coming from Italian-American slang for a dock worker, among whom the sandwich was popular. Others say it was called a grinder because it took a lot of chewing to eat the hard crust of the bread used. In Pennsylvania, New York, Delaware, and parts of New England the term ""grinder"" usually refers to a ""hot"" submarine sandwich (meatball; sausage; etc.), whereas a cold sandwich"
"Breadstick Breadsticks (also known as grissini, grissino or dipping sticks) are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy. It's believed that it originated in 1643, when a Florentine abbot described a long-shaped and ""bone-thin"" bread being made in a town outside of Turin. Tradition states, however, that it originated in the region of Piedmont in the 17th century, invented by a baker called Antonio Brunero, from Turin. It was a food that was intended to be easier to digest for the Duke Vittorio Amedeo II of Savoy, who had digestive problems in his childhood. Breadsticks"
"type of bread) with garlic butter, potatoes and feta cheese (the latter three protected in aluminium foil) may be grilled. Various side salads (usually a pasta (typically fusilli or spiralini) salad, a potato salad and a green salad), and baguette or Flutes are served with Schwenker. Many prefer specific beers, such as a pils by one of the local breweries, with their Schwenker. Legend has it that this style of cooking came to the region from South America. The region's Agate cutters had to travel further afield for their supplies as the local deposits became worked out in the early"
"to an ""open-faced sandwich or canapé"" because of its crusted appearance, or a ""chewet"", a type of meat pie. The name derives from the Latin word ""crustāta"", the feminine past participle of ""crustāre"" (to encrust), and ultimately from the noun ""crusta"" (crust). The French term ""croustade"" derives from it, from which the English term ""custard"" derives. The word ""crostata"" appeared in the earliest Italian dictionaries, included in the 1612 dictionary ""Vocabolario degli accademici della Crusca"" (compiled from 1591-1608) by the Accademia della Crusca and the Scuola Normale Superiore di Pisa, and the 1617 dictionary ""Il memoriale della lingua italiana: ridotto"
"grill. Panini is a word of Italian origin. In Italian the noun ""panino"" (; plural ""panini"") is a diminutive of ""pane"" (""bread"") and refers to a bread roll. ""Panino imbottito"" (""stuffed panino"") refers to a sandwich, but the word ""panino"" is also often used alone to indicate a sandwich in general. Similar to panino is ""tramezzino"", a triangular or square sandwich made up of two slices of soft white bread with the crusts removed. In English-speaking countries, ""panini"" is widely used as the singular form, with the plural form ""panini"" or ""paninis"", though some speakers use singular ""panino"" and plural"
"and savoury dishes. It comes from the verb ""inzuppare"" which means ""to dunk"". As the sponge cake or Ladyfingers are dipped in liqueur the dish is called Zuppa. Similarly, thick fish, bean with vegetable stews, and fish or shellfish stews are properly described as ""zuppa di verdure"" or ""zuppa di pesce"". These savory dishes are served with toasted bread. There are other theories as to the origin of the name. ""The name translates literally in Italian as ""English soup"" and may in fact connote its similarity to English trifle. Others believe it is a dialectical corruption of the verb ""inzuppare,"""
"Michetta Michetta (also known as rosetta ""small rose"") is an Italian white bread, recognizable from its bulged shape. Other similarly prepared types of Italian breads include the ""maggiolino"" (""cockchafer"") and ""tartaruga"" (""turtle""). Michetta originated in Lombardy, northern Italy, during the Austrian rule. Functionaries of the Austrian empire introduced a number of food products, including the ""Kaisersemmel"", a type of bread with segments resembling a small rose. However, due to the higher humidity, the michetta produced in Milan were less fragrant and became harder in a single day. To solve the problem, Lombard bakers removed the internal crumb and obtained a"