Elaborated : Tutunaru Natalia ,gr IMIA-171

CIABATTA – ITALIAN BREAD

  Italy is famous for its unique breads. For example: focaccia, bruschetta,
miketta, rosette, banana, biova, bovolo, chirola, manina ferraresa, pan
Casarecio and many others. This is a whole constellation of breads that have a
completely unique taste. Among them should not be overlooked and ciabatta.
In fact, it is a simple village cake, but at the same time it has a delicious taste
and an appetizing golden crust.
 Ciabatta is an Italian white bread made with wheat flour and yeast. The literal
translation of the word is slipper because of its shape. Ciabatta was first
produced in 1982(one thousand nine hundred eighty-two) by Arnaldo Cavallari, who called
the bread ciabatta Polesine, the area he lived in. The loaf is somewhat
elongated, broad and flattish and, like a slipper, should be somewhat
collapsed in the middle. Since the late 1990s it has been popular across
Europe and in the United States, and is widely used as a sandwich bread.

 Ciabatta has the same basic ingredients as many other breads -- flour, yeast, water,
oil and salt. But the difference is that the dough is extremely wet. During baking, the
moisture content creates a soft, spongy center, while leaving the crust extremely
crispy. Ciabatta isn’t your healthiest type of roll ,it has very few nutrients to offer.
 The Italians are among the world's most experimental cooks. There are many
variations of ciabatta. When made with whole wheat flour, it is known as ciabatta
integrale. In Rome, it is often seasoned with olive oil, salt, and marjoram. When milk
is added to the dough, it becomes ciabatta al latte. A toasted sandwich made from
small loaves of ciabatta is known as a panino.
 The secret of this bread is to use live yeast and a long (more than 12 hours) time to
raise the dough. According to the classic Italian recipe, ciabatta is baked in a special
stone oven.
 Slipper – papuc
 Marjoram- oregano
 Overlooked- trecut cu vederea
 Broad- larg
 Flattish- neted