 | This article relies largely or entirely on a single source .(March 2024) |
| Type | Bread |
|---|---|
| Place of origin | Italy |
| Main ingredients | Flour, yeast |
Filone is a classic everyday Italian yeast bread, with a texture and crumb similar to the French baguette. [1]
The name of the bread comes from the Italian word filo, meaning 'line'.
Pandoro is a traditional Italian sweet 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.
A buccellato is a Sicilian circular cake made from pastry dough filled with figs and nuts. In Sicily, it is traditionally associated with Christmas.
Panforte is a traditional chewy Italian dessert containing fruits and nuts. It is similar to a florentine but much thicker, or a little like a lebkuchen. Known throughout all Italy, it is a Christmas tradition associated most especially with the province of Siena.
Sausage bread is an American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven.
Colomba pasquale or colomba di Pasqua is an Italian traditional Easter bread, the Easter counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.
Stracchino, also known as crescenza, is a type of Italian cow's-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild, slightly acidic flavour. It is normally square in shape.
Panzanella or panmolle is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.
Ribollita is a Tuscan bread soup, panade, porridge or potage made with bread and vegetables, often from leftovers. There are many variations, but the usual ingredients include leftover bread, cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion. It is often baked in a clay pot.
Penia is a sweet bread from rural Italy that is prepared during the Easter holidays. Ingredients include sugar, butter, eggs, anise seeds and lemons.
Bagnun is a soup, with anchovies as the primary ingredient, which originated in the 19th century near Sestri Levante, in the province of Genoa, Italy.
Crostini are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, vegetables and condiments, or may be presented more simply with a brush of olive oil and herbs or a sauce.
Sgabeo is a food typical of Lunigiana, an Italian historical region now divided between Liguria and Tuscany. This is leavened bread dough, cut into strips, fried and salted on the surface that is traditionally eaten plain or stuffed with cheese or cold cuts. Lately, however, it is not uncommon that the sgabeo is also proposed as a sweet, filled with pastry cream or chocolate.
Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semolina from the Altamura area of the province of Bari, in the Apulia region.
Pani câ meusa, also spelled pani câ mèusa, is a Sicilian street food. Its Italianized name is panino con la milza. It is a dish typical of Palermo and it consists of a soft bread topped with sesame, stuffed with chopped veal lung and spleen that have been boiled and then fried in lard. Caciocavallo or ricotta may also be added, in which case the pani câ meusa is called maritatu ; if served without cheese, it is called schettu ('single') instead. It was created by Jewish butchers in Palermo, Sicily. It is sold mainly by street vendors in Palermo's main markets, such as the Vucciria and the Ballarò.
Panpepato or pampepato is a round, sweet cake typical of the province of Ferrara, Siena, the south Umbria and north of Lazio also called "pangiallo". Panpepato is a type of panforte. It is made according to traditional methods from various ingredients including fruits and nuts, such as almonds, hazelnuts, pine nuts, walnuts, pepper, cinnamon, nutmeg, and zest of orange and lime, mixed according to the variants with or without cocoa, honey, flour, or cooked grape must. The cake is then baked in an oven. After baking, it is covered with a layer of chocolate. It is usually eaten during the Christmas holidays. Once it was prepared in every family with recipes that differed slightly from each other, while today it is essentially a handmade product.
Pane sciocco is a variety of bread commonly found in Tuscany, Umbria, and Marche 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, ...
Pappa al pomodoro is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled.
Scaccia, scacciata or schiacciata is a Sicilian stuffed flatbread. 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. Scacciata derives from the Sicilian word meaning to drive away, equivalent to the Italian word schiacciata, meaning 'to crush' or 'to flatten'. Scaccia can be found in Ragusa and Siracusa, as well as some Sicilian American communities.
Zuppa pavese or zuppa alla pavese is an Italian soup consisting of broth into which slices of stale bread and poached eggs are placed. It is generally served with grated Parmesan. Usually in Lombardy either Grana Padano or Granone Lodigiano are used.
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