What are the best Italian bread types?
Many of us instantly think about pizza or pasta dishes when we talk about Italian food. But these aren’t just the food Italy’s good at producing.
Bread has played an important role in the Italian cuisine for many years. When you dine in an Italian restaurant, you will see different Italian bread types being served as part of their appetizers.
Since bread has become a staple in Italy, there are also more than a hundred types of bread, just like their wines and cheeses that originated from different regions.
But don’t be fooled that these pieces of bread are just your typical bread because each type of bread is unique in its own way. And, of course, we can’t rule out the availability of ingredients per region.
If you are wondering what the best types of Italian bread are, this article might help you figure it out.
13 Best Italian Bread Types
Here are the best types of Italian breads you can choose from.
1. Tigelle
The flatbreads known as tigelle are a common street food in the Emilia-Romagna region. They taste similar to English muffins.
Tigelle are typically eaten warm, right out of the pan, and stuffed with an assortment of cured meats and cheeses for a seriously good sandwich.
2. Focaccia
Among the types of bread from Italy, focaccia is one of the most popular and you can eat it just everywhere in Italy and even abroad.
Focaccia is an Italian flatbread baked in the oven and has a similar appearance and feel to pizza. You may use focaccia as a side dish or bread for sandwiches, and it can take on a variety of shapes — round, rectangular, or even square.
Focaccia is aromatic, comforting, warm, moist, slightly chewy, and satisfying. It’s used in a variety of ways to make high-end dinners for the whole family. It pairs nicely with a variety of foods, including meat, cheese, soups, and more.
As an alternative to toast for dessert or brunch, focaccia can be made sweet. It can be used as a standalone item in your diet.
3. Ciabatta
Another common variety of Italian bread that can be found in any supermarket is the ciabatta.
Ciabatta’s name is derived from the Italian word for “slipper,” and the bread’s generally flat shape makes it resemble that cozy footwear.
Despite a confusing history, this special kind of Italian bread is a natural match for classic Italian fare and dishes with much sauce because of its porous interior and crisp exterior.
4. Cornetto (Italian Croissants)
This pastry is called a brioche in Northern Italy but is known as a cornetto, which means “little horn” in Southern and Central Italy.
You can make a cornetto with flour, eggs, sugar, milk, butter, yeast, and salt. The top is given a golden hue thanks to the egg yolk glaze. The difference between a cornetto and a croissant is that the latter calls for less sugar and more butter.
Cornetto semplice or vuoto refers to a simple cornetto. The Italian word semplice, which means “simple” in English, contrasts with the word vuoto, which means “empty” in Italian.
Cornetto ripieno is the Italian term for a stuffed cornetto. Cornetto al cioccolato, typically filled with Nutella, is a fan favorite, as are cornetto alla marmellata (filled with jam or marmalade), cornetto alla crema (filled with custard), and cornetto al miele (filled with honey).
Cornetto is sometimes served with gelato inside in Sicilian and other Italian pasticcerie shops.
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5. Grissino
Don’t be confused by the names of Italian bread if you happen to see grissino and then grissini. This is because grissino is singular and often addressed as grissini in the plural because these crispy breadsticks made in Italy are served in groups.
Grissini, in contrast to other types of bread, is easy to bake. In addition, you won’t need to stress about overachieving a perfect form, as these are at their best when they show some unique personality.
The length and shape of grissino make it ideal for sopping up extra sauce from a meal, as well as for seasoning with oregano or cumin.
These breadsticks are great for snacking, lunches, or dinners and pair well with a wide variety of dishes.
6. Piadina
Out of the more than hundreds of different Italian breads, one of the most well-known flatbreads simply has to be included.
The piadina is an exceptionally thin flatbread that can be used as a wrap or to hold fillings. While traditionally prepared on a heated terracotta plate, modern piadinas are more often prepared on metal hot plates.
The Romagna region is the birthplace of this bread, which was long regarded as a staple food for the region’s poor.
Piadinas, typically stuffed with meat or cheese, can now be purchased from specialized piadina kiosks.
7. Panettone
Panettone is a tall, round, sweet bread that is popular in all of Italy during the holiday season. It is flavored with raisins, citrus zest, and almonds and has a soft, buttery texture. It’s a spectacular dessert or breakfast for the holiday season.
Legend has it that panettone was first made in Renaissance Milan when wheat was so expensive that it was only produced at Christmas.
It used to be that only Italian grocery stores stocked this tall, round cake in December, but now you can find them in any grocery store, often in dozens of different flavors and designs.
8. Buccellato
In both Tuscany and Sicily, the sweet bread known as buccellato is made with a variety of local ingredients. It is believed to have been invented in the Tuscan city of Lucca. In Sicily, buccellato is typically associated with Christmas.
Because it is a staple food in Italy, baking this bread does not require a special occasion because it is consumed on a daily basis. The sweet raisins and the warm anise give this bread its distinctive flavor, which comes from the combination of the two ingredients.
9. Pagnotta
This rustic loaf is reminiscent of the finest artisan bread in its crunchy crust and chewy interior.
If you’re in search of a simple bread recipe, this one is perfect for spreading your favorite foods on, making sandwiches, or dipping in pasta sauce.
Pagnotta works well in soups, on bruschetta, and as a quick snack with some beautiful mortadella sausage or a drizzle of extra virgin olive oil.
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10. Pane Toscano
Italian bakeries often feature pane Toscano no-salt bread as a staple item. Although it is most closely associated with Tuscany, it is prevalent throughout Central Italy (Marche, Emilia-Romagna, and Umbria regions).
The crumb is airy and light, whereas the crust is firm and unyielding. Yeast, water, and flour are the only ingredients essential to the process of making this bread. The typical Tuscan bread is made without using any oil or salt in the process.
To what end is salt eliminated? In a nutshell, when paired with salty cured meats, robust cheeses, olive tapenade, and sun-dried tomato pesto, no-salt bread really shines.
11. Brioche col Tuppo
The brioche col tuppo, or the Sicilian brioche, is the crown jewel of Sicilian pastries. They’re a popular treat all over the island because they’re soft and tasty, and they’re often paired with granita, another island specialty.
These buns got their name because they resemble the low bun, or tuppo in the local dialect, that Sicilian women wear all the time.
Butter has replaced lard in the original recipe for brioche col tuppo because of its milder, sweeter flavor. Eastern and western Sicily have slightly different methods of preparation, but the end results are both delicious.
12. Crescia
Crescia, a cheese-filled Easter bread typical of the Umbrian region, is a regional specialty.
This Italian bread calls for three different kinds of cheese, which are Gruyère, Parmigiano-Reggiano, and pecorino Romano respectively. These cheeses have a wonderful balance of richness, and nuttiness all in one.
Contrary to what you might have anticipated, crescia one has a savory flavor.
13. Pane di Pascua
Italian Easter bread known as pane di Pasqua is traditionally braided and given a glossy finish with an egg wash. It’s classified as a type of sweet bread and has an aftertaste of orange.
The dough is a baker’s dream for it is so simple to handle. The key ingredient in this bread is mashed potatoes.
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