Italian Bread
A Sicilian sesame loaf in a Brooklyn bakery is not a lesser loaf. It is a different one. The sesame travels. The semolina travels. The argument about what is real travels with them.
Featured italian bread recipes
- The Sicilian who taught Brooklyn to bake bread — Rosalia Greco · Brooklyn, NY · Rosalia: the sesame travels. The semolina travels. The bread is the same and not the same.
- Pane siciliano, semolina sesame loaf — Rosalia Greco · Palermo · Rosalia on the loaf her grandmother shaped on a Wednesday for the week.
- Sfincione, Palermo street bread — Rosalia Greco · Palermo · A thick, oily flatbread with breadcrumbs on top. Eaten standing up.
- Focaccia genovese, dimpled with oil — Iris · Genoa · Olive oil, salt water in the dimples, fingertips made the wells.
- Pane toscano, the unsalted Tuscan loaf — Iris · Tuscany · No salt. The salt was on the food. The bread was for soaking.
- Ciabatta, the slipper loaf — Iris · Veneto · Wet dough, gentle hands, large irregular holes. Newer than it sounds.
- Pane pugliese, durum semolina — Iris · Altamura, Puglia · A protected loaf from Altamura. Crust dark enough to crack on its own.
- Piadina romagnola, the flat round — Iris · Emilia-Romagna · Flour, lard, salt, water. Thirty seconds a side. The Romagna sandwich begins here.
- Pane carasau, Sardinian carta da musica — Iris · Sardinia · Twice-baked sheets thin as paper. Made by shepherds for weeks at a time.
- Grissini torinesi, the long breadsticks — Iris · Turin · Pulled by hand to the length of the table. The original Italian breadstick.
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