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favorite food.

🇮🇹Veneto, Italy

Ciabatta

A relatively modern Italian white bread with a slightly chewy texture and large airy holes, named for its slipper-like shape. Invented in 1982 in the Veneto.

🇮🇹Emilia-Romagna, Italy

Crescentina Modenese

Modena's puffed fried dough pillows of flour, lard, and milk, served hot with cured meats, stracchino, or sweet spreads. Also called gnocco fritto in nearby towns.

🇮🇹Bologna, Italy

Crescentine

Crescentine fritte

Bologna's small fried breads served warm with mortadella, cured meats, and soft cheese.

🇮🇹Piedmont, Italy

Grissini

Long, thin, crisp breadsticks from Turin, traditionally hand-pulled (rubatà) and baked dry. Often wrapped in prosciutto or served alongside antipasti.

🇮🇹Sardinia, Italy

Pane Carasau

Sardinian paper-thin twice-baked flatbread ("carta da musica").

🇮🇹Apulia, Italy

Pane di Altamura

PDO durum wheat sourdough from Altamura in Puglia, baked in a wood oven with a thick fragrant crust and a soft yellow crumb. One of Italy's most prized breads.

🇮🇹Tuscany, Italy

Pane Toscano

Tuscan saltless bread (pane sciocco) with a tall airy crumb and a thick crust, traditionally made without salt since the 12th-century salt tax imposed by Pisa.

🇮🇹Parma, Italy

Torta Fritta

Torta fritta parmigiana

Parma's airy fried dough traditionally served with local cured meats and soft cheese.