Regional bread
Types of common bread
The “banana” can be of 2 different types: milky when milk is added to the dough; and seasoned when lard, fat or oil is used.
The “rosetta” is fragrant and has a nice elastic effect; it differs from other types of bread because it is hollow inside and has a thin crust.
The “ciopa” is the typical bread of the Veneto tradition, compact and with a hard crust.
The “spaccatina” is a simple and very light bread with a fine, light crust.
The “foglia” is a very simple common bread that, thanks to a central cut, takes the shape of a leaf.
The “mantovana” is a common bread with a light crust on the outside and a full and soft inside.
The “barca” is a common bread with a light crust on the outside and a full, soft inside.
The “ciopetta” and “ciopetta bianca” is the typical bread of the Veneto tradition, compact and with a hard crust for the common ciopetta and soft and lighter for the ciopetta bianca.
Types of seasoned bread
The “francesina” is a bread with a light golden-colored crust on the outside and a very soft crumb on the inside. It stays soft for a long time and is suitable for making sandwiches.
The “tondi e ovali” are also called milk bread because of their very light color and soft, light texture.
The “carrello “ is a dry and very light bread that is immediately recognizable by its spiny shape composed of many points.
The “montagnola” is a dry and very light bread that is immediately recognizable by its many points.
The “stellina” is a bread that is crispy on the outside and soft on the inside. Suitable for the classic salami sandwiches of the Veneto tradition.
The “ciabatta” is a typical bread from northern Italy is crispy outside and soft inside. The thing that makes it unique is that dusting of white flour on top.
The “baguette” is a typical French bread that has become famous all over the world. This bread must have a golden color on the outside to be good.
The “tartaruga” is a hard, hollow bread on the inside.
The “casareccio” is a very crisp crust bread with a chewy, soft interior.
Types of bread with sourdough
White Sourdough Bread is a new production with one part sourdough. Very crispy on the outside and soft on the inside.
Spelt sourdough bread is a bread made with one part spelt flour and one part whole wheat spelt flour with the addition of one part sourdough. Very fragrant bread.
Whole wheat sourdough bread is a dark-colored bread composed of whole wheat flour and sourdough.
Durum wheat sourdough is a bread composed of durum wheat flour with the addition of one part sourdough. Crispy on the outside and soft on the inside.
Types of whole grain bread
Whole wheat-bio bread is new introduction with an organic whole wheat flour that is not treated with chemicals. It is a soft bread and suitable for whole-wheat lovers.
Whole-wheat bread is a fiber-rich bread that contains the outermost part of the wheat grain. Soft and healthy bread.
Types of cereal breads
Soybean bread is a bread with one part soybeans. Very soft and with great beneficial properties.
Grain bread is the ideal bread for those who like seeds such as oats, barley and sunflower seeds. Soft and rich in different kinds of grains.
Buckwheat is a dark bread with a crunchy rind, a soft interior, and an intoxicating aroma.
Yellow bread is formed with durum wheat flour. Bread well baked on the outside but soft on the inside.
Rice bread is a soft bread containing rice flakes.
Types of special bread
Olive Bread is a typical French bread that is soft on the inside with a light golden crust on the outside.
Arabian bread is a golden-colored, very soft bread.