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BREADS
SOHAM SEN
A.BREADS FROM ITALY
1. GRISSINI-These are Italian bread sticks. Long, thin and crunchy, they
are made from a dough containing oil and sometimes egg or malt. They were
first made in turin and are either eaten as appetizers or served with soup or
pasta dishes.
2. FOCCACIA-This is an Italian olive oil flat bread, of very ancient origin.
It is a hearth bread, traditionally flung into the oven just after the fire has
been raked out, when the temp is still too high to bake a larger loaf without
burning the crust. It may be eaten as a snack or with cheese. It is usually
baked but often fried. There are many regional variations-with onions,
mozzarella, etc.
3. PANETTONE-A large, round Italian bread which is a speciality of Milan
but is made anywhere between Venice and Milan. It is made from a raised
dough enriched with egg yolks and contains raisins and candied orange and
lemon peel. The dough is traditionally kneaded three times a day for several
days to give the characteristic light texture; then it is placed in a cool oven to
rise and cooked in a cylindrical mould.
4. CIABATTA-It is an Italian white bread made with wheat flour and yeast.
The loaf is somewhat elongated, broad and flattish. Its name is the Italian
word for “slipper”. It has a crisp crust; a somewhat soft, porous texture, and
is light to touch. It is seasoned with salt, olive oil and marjoram.