Italian bread

If you want to taste the characteristic flatbread focaccia, which is baked with olive oil and salt, or real Tuscan country bread, you should go to the local baker "fornaio". There is often one in every small village, otherwise fresh bread is often sold in the small local grocery stores "alimentari".

Below we describe some of the most common types of bread you may encounter:

• Pagnotta – round or square bread weighing one kilo with a lot of crumb and a thin crust.

• Frusta – a kind of "baguette", narrow and long bread. "Frusta" means whip.

• Ciabatta – a flat square bread in varying sizes but always crispy, flat and with more crust than crumb.

• Rosetta – crispy "ball" of white flour, half empty inside. Characteristic of Northern Italy.

• Pane Arabo – flatbread without much taste – reminiscent of "flatbread" and suitable for filling.

• Pane a Cassetta – square bread that we know as toast. A lot of crumb and a soft edge.

• A Legna – this explains more how it was baked than the bread itself. Rustic coarse country bread baked in a wood-fired oven. Lots of flavor and a full crumb.

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