Bread is equal to Heaven

Italian pane, in all its delicious forms

There's nothing quite like the scent and taste of freshly baked Italian bread. It's not a surprise then that bread making is considered an ancient artform throughout the boot-shaped country.
Pane is also considered a way of life. An ancient Sardinian proverb states "Chie hat pane, mai no morit": with bread you will never die.
Centuries ago, bread was prepared by women in the towns and villages. But it took on celebratory forms for important occasions, such as weddings and religious events.
Bread baking is in the considerably skilled hands of the baker. Knowing the right temperature and fermentation methods take experience. Italians don't take their breads lightly. The Città del Pane is an association based in Tuscany, which was formed to protect and promote the regional breads across the country.
There are hundreds of breads to choose from. Here are several types of breads to chew on:
Tuscan bread has an interesting history that can be traced back to a peoples' revolt against a harsh and extremely high salt tax. Think the Boston Tea Party, Italian style. In protest to the unjust salt tax, Tuscan bakers decided to not use salt in the preparation of their bread.
The traditional version of this loaf is made without salt as an ode to its history. This type of Tuscan bread is often served with salty Tuscan prosciutto crudo. Tuscany's pane salato (salted bread) is often brushed with flavoured olive oils and sprinkled with sea salt.
Grissini are the famous bread sticks from Torino. Legend has it that the good doctor invented these crisp golden bread sticks in 1679. The good doctor of the Savoia family, that is. The story goes that this doctor ordered the family's baker to bake some "gherse," a word from Piedmont dialect that indicates a long, thin bread. They can also be rolled in sesame or poppy seeds.
Grissini are found in restaurants throughout Italy, where they are packed in long envelopes. They are great at parties, for platters and appetizer dishes. Wrap a slice of prosciutto around one and bite in.
Ciabatta has a loose, airy texture made in the shape of a slipper. Flattish, with a square or round end, ciabattas have a pale, crisp crust. This bread is excellent for sandwiches. Fill it with cold cuts, such as prosciutto and salami, or cheese. Ciabatta is also good for that famous appetizer - bruschetta. Cut in thin slices. Mix olive oil, chopped garlic, tomatoes, and salt and pepper to taste. Drizzle over bread slices. Top with oregano. Bake in the oven for about 15 minutes. Serve.
Think of a cross between pizza bread and traditional bread and you have focaccia, which is in fact, 2000 years older than pizza. This crunchy flatbread comes from the Latin word, "focacia," which means fireside, so it's no wonder this bread is considered a staple of life in Italy. These dimpled flat breads are sold by weight in Italy, and cut into manageable pieces.
Focaccia is a good base for a slew of toppings, including sun-dried tomatoes, olives, cheese, and mushrooms. Focaccine are smaller versions that are split and filled with a variety of cheeses, meats or vegetables.
Liguria loves its crusty flatbread so much that it's created various versions of focaccia. There's Fugassa, which is made from chickpea flour. Sardenaira is flavoured with sardines and anchovies. Focaccia del Venerdi Santo is served on Good Friday. It's topped with fennel, chicory, anchovies, olives and capers.
Rustica, made in the shape of a football, is a country-style bread that yields what seems like an endless supply of slices, which is why it's a dinner table favourite.
Shaped like a half moon, Chifel hails from the northern region of Venice, which has deep Austro-German roots. Chifel takes its name from the famed pastry chef Chiffering, who accompanied Maria Luisa of Austria, who went to Italy to be part of the Duke of Parma's court. Chiffering first produced the croissant in Italy. Chifel is made from the dough used in a croissant - minus the sugar.
Pane Integrale (Whole Wheat) is traditionally baked in a wood oven to give this loaf its characteristic taste. And Pane Tradizionale is made from a blend of white and semolina flours. It has a soft crust that works well for sandwiches.

Publication Date: 2003-11-30
Story Location: http://tandemnews.com/viewstory.php?storyid=3406