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Dec. 7 - Dec. 14, 2003 |
Bread is equal to Heaven
Italian pane, in all its delicious forms
By Rita Simonetta
Originally Published: 2003-11-30
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 Cittą 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.
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