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Rome - Italian Ciabatta Bread
                    

Ciabatta (literally slipper bread) is an Italian white bread made from wheat flour and yeast, created in 1982 by a Arnaldo Cavallari, a baker and miller from Adria, a small town close to Venice in Veneto, Italy, in response to popularity of French baguettes. Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from baguettes imported from France, which were endangering their businesses, so set about trying to create an Italian alternative with which to make sandwiches.

Ciabatta is somewhat elongated, broad and flat and is baked in many variations. The recipe for Ciabatta came about after several weeks trying variations of traditional bread recipes, and consists of a soft, wet dough made with high gluten flour.
Cavallari called the bread Ciabatta Polesano for Polesine, the area he lives in and registered it as a trademark. While 'panino' indicates any kind of sandwich regardless of the bread used, a toasted sandwich made from small loaves of Ciabatta is specifically known as a panini (plural of panino) outside of Italy.

Slipper Into Barn Bread!
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Taste Recipe Suggestions:

Grill meat and mushrooms together with fresh tomato and fresh leaves of oregano. Spice ciabatta sandwich with salt and pepper to your taste.
Enjoy this homemade loaf of Ciabatta as a sandwich with mozzarella, basil, tomato and prosciutto, or simply ripped into pieces and dipped in olive oil and good-quality balsamic vinegar.
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