Italy has a vast assortment of bread and rolls (cobs, buns, baps). Personally I like one called Lariano Scuro (is a dark nutty open-textured bread – from Lariano, a small town in the Castelli Romani – perfect with jam or for dunking into soup) and Altamura (paler pulp with a closer texture (great for making your own bruschetta).

The there are rolls made with milk (panino al latte) or with olive oil (panino all’olio).

If you like salted bread you have to ask for pane salato because hereabouts they make bread with no salt at all called pane sciapo (pronounced ‘shapow‘).

But the best thing about Italian breads is that they are made with basic natural ingredients (different types of flour, yeast, salt).


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