"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"
"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."
"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"
"Acquacotta Acquacotta (; Italian for ""cooked water"") is a bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include ""Aquacotta con funghi"" and ""Aquacotta con peperoni"". Acquacotta is a simple traditional dish originating in the coastal region of Italy known as"
"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"
"φραντζόλα frantzóla. The full name of the flat bread known in English as ""pita bread"" is ""aravikē pita"" (lit. 'Arabic pastry'), though it is also called simply ""pita"". In Greece, pita bread is almost exclusively used as a component of ""pita-souvlaki"" sandwich consisting of souvlaki or gyros with tzatziki, tomatoes, onions, french fries, and condiments stuffed into a pita bread pocket. Pita Pita ( or ), sometimes spelled pitta (mainly UK), is a yeast-leavened round flatbread baked from wheat flour, sometimes with a pocket. The first mention of the word in English cited in the Oxford English Dictionary was in"
"""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"
"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"
"""potato pizza"" in New York City. Pizza is also a similar dish. 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"
"Pita Pita ( or ), sometimes spelled pitta (mainly UK), is a yeast-leavened round flatbread baked from wheat flour, sometimes with a pocket. The first mention of the word in English cited in the Oxford English Dictionary was in 1936. The English word is borrowed from Modern Greek πίτα, in turn from the Byzantine Greek πίτα ""bread, cake, pie, pitta"" (attested in 1108) and possibly from the Ancient Greek πίττα or πίσσα ""pitch/resin"" (for the gloss), or Ancient Greek πικτή (""pikte""), ""fermented pastry"", which may have passed to Latin as ""picta"" cf. pizza. It was received into Levantine Arabic (as"
"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"
"a starch, similar to a pasta. It is freely dipped into the ample quantity of sauce. The bread then absorbs, holds, and modulates the flavorful yet slender (watery) sauce; that is to be freely ""sopped up"" by the heavy, full bodied breads. The bread's consumption, after dipping into the sauce, prolongs the flavors on the palate when eating the dish . Cioppino was developed in the late 1800s primarily by Italian immigrants who settled in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty handed, they would walk around"
"Paximathia Paximathia (), also spelt paximadhia and paximadia, is a hard bread of Greek origin that is prepared with whole wheat, chick pea or barley flour. It has been referred to as being similar to biscotti or as a type of biscotti. Paximathia is a common food in Greece and many Greek bakeries sell the bread, which is often served as a breakfast food with marmalade or cheese. Paximathia is purveyed in Greek specialty stores in many areas of the United States. The name ""paximathia"" comes from the Greek term ""paximadion"" (Greek: παξιμάδιον), which is derived from Paxamus, a 1st-century"
"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"
"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"
"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"
"like for farro in Italy, ""petit"", ""moyen"", and ""grand épeautre"" is grown). The Italian word ""farro"" derives from the presumed Latin word ""farrum"", from Standard Latin ""far, farris n"". : a kind of wheat (as in farina (food)). ""Far"", in turn, derives from the Indo-European root ""*bʰar-es-"" : (spelt), which also gave rise to the English word barley, Albanian ""bar"" : grass, Old Church Slavonic брашьно (""brašĭno"") : flour, and Greek Φήρον (""phḗron""): plant deity. The three species are sometimes known as ""farro piccolo"", ""farro medio,"" and ""farro grande,"" which are einkorn, emmer, and spelt, respectively. While these names reflect"
"Its origin would be more plausible from the Greek word ""σούπα"" (soup) due to Calabria's past within Magna Graecia and influence of Greek and particularly Achaean settlements but in Greek the word is a borrowing from the French word ""soupe"". 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"
"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"
"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"
"Pandoro Pandoro is a traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an eight-pointed star section. It is often served dusted with vanilla-scented icing sugar made to resemble the snowy peaks of the Italian Alps during Christmas. Pandoro appeared in remote times, the product of the ancient art of breadmaking, as the name, ""pan d'oro"" (literally: 'golden bread'), suggests. Throughout the Middle Ages, white bread was consumed solely by the rich, while the common people could only afford black bread and, often, not even"
"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,"""
"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"
"also available. They are only called rotini in America, while the Italian name is . In the US these may also be called colloquially ""Scroodle,"" ""Scroodle Noodles"", ""Skroodle"", ""Scroodle Macaroni"", or ""corkscrews"". They come in several varieties, two of which are two and three vaned.<br> The two vaned variety is a helical ribbon (top picture). The three vaned variety has a Y shaped cross section giving the pasta a more rigid ""backbone"" (bottom picture). Rotini Rotini is a type of helix- or corkscrew-shaped pasta. The name comes from a 17th-century Italian word meaning ""small wheels"". Rotini is related to fusilli,"
"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."
"Pane sciocco Pane sciocco (; also called ""pane toscano"" outside Tuscany) is a variety of bread commonly found in Tuscany, Umbria and the Marches, three regions of Italy. ""Sciocco"" means ""without salt"" but is also a synonym for ""stupid"" in Italian. Tu proverai sì come sa di sale lo pane altrui, ... You will experience how salty is the others' bread, ... Being different from the others kinds of Italian bread, pane sciocco doesn't have salt added. Probably the reason for this comes from around the time of the 17th century when salt was a rare product, with a high"
"Farinata Farinata , socca , torta di ceci , or cecina is a type of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Elba island. The origin of the dish is unknown, although various flat-bread techniques predate written history, as do chickpeas, and presumably chickpea flour. One origin-story says ""farinata"" was invented by a group of Roman soldiers who roasted chickpea-flour on a shield. In standard Italian, the dish is called ""farinata"" (""made of flour"") while in Ligurian, specifically in the Genoese dialect, it"
"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 baking soda to leaven it. Versions prepared with milk are softer than those prepared with water. It may be served either as an appetizer or as a main"
"""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"
"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"
"and Bavarian term is ""pafese"" or ""pofese"", from ""zuppa pavese"", referring to Pavia, Italy. The word ""soup"" in the dish's name refers to bread soaked in a liquid, a sop. In Hungary, it is commonly called ""bundáskenyér"" (lit. ""furry bread""). Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sugar, cinnamon, nutmeg, and vanilla are variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through. Day-old bread is often used, both for its thrift and because it will soak up"
"fond of this ""pane"". The ecclesiastical hat Pane Tone was later adopted as the shape, which gave rise to Panettone. This derivation received credence and acceptability at the turn of the century, and is likely to be the foreunner of the more recent Christmas cake. Gianrian Carli in ""Il Caffè"" makes passing reference to panettone in 1850 in discussion with Pietro Verri and alludes to a clerical hat. One theory suggests that the word derives from the Milanese, ""pan del ton"", meaning ""cake of luxury"". Panettone Panettone (pronounced ; ) is an Italian type of sweet bread loaf originally from"
"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"