Traditional Italian Bread

Bread is a cornerstone of the Mediterranean diet and it is the most consumed food in Italy. Bread is by definition a poor food because a few ingredients are enough to do this: flour, water and yeast. The hystory of the art of baking initiated in Italy many years ago. Over the centuries, the hard working of cooks and bakers has made it possible to obtain a great variety of breads. Each Italian region has conserved a specific type of bread, synonymous with the wealth of the Italian territory obtained by adding an ingredient, varying the shape, working the dough for more or less time. Here, we report the most famous traditional types of bread and their main preparation processes.