Deciphering Italian Breads: Beyond Ciabatta and Pizza Bianca

Feb 09, 2016 542

by Anoothi Vishal

"Pizza is a very young bread," says chef Armando di Fillipo at the Movenpick Hotel in Bangalore. I have always held Italian food to be quite tough to do anywhere outside Italy, given that the cuisine— cuisines really, because regional Italian food can be as diverse asIndian — is really based on the freshness of some incredible local ingredients there.

But sometimes, you are in for a surprise. So much has been written about Italian food. And yet no one quite talks about the breads; their number and kind as varied as the regions in Italy. There are many kinds of wheats that grow in Italy—durum, the hard wheat, used to make pasta is just one of the varieties. 

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