The Bread in Italy

Bread has a bad name in America. It is fattening and for the most part has no taste. We became the white bread generation. Soft bread with no real crust or taste. Rye and wheats are not any better. Then you go to Italy (or most of Europe) and you get real bread. It is soft inside but crusty outside. It is always fresh baked. This is the real thing. No preservatives, no Monsanto wheat (at least not yet) and a taste to die for.

Bread in Italy is broken by hand never by a knife. You break a small piece by hand and eat it. You begin to wonder where has this delicious morsel been all your life. Italians eat it plain or in a little olive oil or as a spoon to pick up the left over gravy. In America, we load it with butter because it has no taste. When you try it in Italy try a piece without butter or oil. This is how you taste the bread. It is wonderful.

Vino Volo IMG_3057

You can find this wonderful food everywhere. Restaurants serve it, local supermarkets and small stores sell it. Delis have it as well. It is not hard to find and it is cheap. Enjoy it on your vacation. It will cause you to think of Italy each time you remember the bread.

There is usually a charge for bread even though it is brought out to your table. The charge is not much and worth it. This charge is called a Coperta (blanket or cover charge) on your bill.

Enjoy …

George

 

Categories: Bread, Coperta, Eating, Eating Italian, Europe, Food, General Travel, Italy, Traveling without a tour | Tags: , , , , , , , , , , | 13 Comments

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13 thoughts on “The Bread in Italy

  1. Yes George, the bread in Italy is wonderful. I am not much of a bread eater but I usually nibble a little while I am waiting for my meal to be delivered.

  2. Italian Storytellers

    Bread is part of our culture. It is a product that every farmer could prepare. Each region has its own kind of bread. In central Italy bread is prepared without salt, because it was expensive to buy during the Church government. However it is perfect with the tasty cold cuts. Along with bread (made of yeast) there is a list of other bread without yeast, coming back from Greek time such as ‘piadina’ in Romagna. Have you ever eaten ‘pita’ in Greek? Very similar! Pizza as well derives from these kind of bread, but in the past they add yeast.
    Included into the ‘coperto’ there is not only the bread but the service as a whole.

  3. I am a heretic about Italian (well, marchigiano) bread. I find it tough and tasteless, specially the pane comune. The best bread you get in Le Marche is when it is baked by the restaurant.Otherwise I’d go for piadina every time – eaten in the northern Marche as well as Romagna. And BTW it isn’t only I who am the heretic – most foreign residents don’t like our local bread.

    • We will have yo agree to disagree. I have taken many people on tours in Italy and they all love the bread. English food and Italian food are do very different.

      • I hope you don’t think I like sliced white bread! NO, I like crusty, tasty bread such as you can get in France and Greece. And I do like a nice English seeded wholemeal loaf. But I have been eating Italian food since the age of 4 so I am pretty used to it by now.

    • You are totally right! Neither I can eat the bread in Le Marche (where I live). My parents come from Calabria and in southern Italy bread is very tasty 😉

  4. I especially like the crusty bread with sesame seeds that I found in Sicily this summer. How I wish more regions in Italy used sesame seeds! We also had this bread in Brooklyn, where they make wonderful crusty Italian bread with sesame seeds in brick ovens. So some bread in the US is good – where they can make it like in Italy!

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