12 Different Types Of Italian Sandwich Bread (10 Is My Fav)

Beautiful Italy is known for being home to many types of bread with many different flavors. Each type of cake is made from unique ingredients and is served in different meals. Let’s take a closer …

12 Different Types Of Italian Sandwich Bread

Beautiful Italy is known for being home to many types of bread with many different flavors. Each type of cake is made from unique ingredients and is served in different meals. Let’s take a closer look at the 12 different types of Italian sandwich bread below.

12 Different Types Of Italian Sandwich Bread

1. Focaccia

Known as one of Italy’s most popular street foods, Focaccia is a flat, toasted bread. Its ingredients include chewy flour, topped with rosemary leaves, tomatoes, olive oil, and salt can be added according to preference.

The original Focaccia is cooked over the hearth and topped with various aromatic herbs, so it is fragrant and very crispy. Focaccia is now upgraded to types of vegetables, sausages, and meat, but retains the inherent herbal flavor.

This bread is often eaten with olive oil and vinegar as a morning snack or main lunch. Focaccia tastes best when served fresh from the oven. It can be stored for about 2 – 3 days in the cabinet and 5-6 days in the refrigerator.

2. Pane Toscano/ Pane Casereccio

Pane Casareccio is a loaf famous all over Italy. It is considered the standard bread made from wheat, salt, or other grains. It is popular not only for its rustic taste but also for its health benefits.

Fiber, healthy fats, and nutrients found in the germ and bran of wheat and whole grains help reduce the risk of heart disease, diabetes, and some types of cancer.

Pane casareccio in some regions is called pane toscano, which means “Tuscan bread”. It features a crispy crust, a soft core, and can pair with vegetables, cheese, and meat.

3. Pizza Bianca

Pizza Bianca is a combination of pizza and bread, but the amount of dough is more, so the cake has a bigger and thicker shape than a normal pizza. It is sought-after street food in Rome and Lazio.

Mozzarella cheese and fruit or olive oil are the main ingredients that make up the flavor of this dish. Italians often choose Pizza Bianca for brunch or dinner. The main appeals are the salty and crispy edge of the cake and the fatty flavors of cheese and olives.

In addition to choosing it as a main dish, Pizza Bianca is also used to make stuffed dishes and sandwich-style snacks. Italians also love to serve it with Bologna and chocolate.

4. Piadina

Also called Piadina Romagnola, this flatbread is a staple throughout Italy. People call them the “bread of poverty, humanity, and freedom” because poor farmers and working people once ate it.

This type of bread is available in small to large sizes, made from wheat flour and whole wheat. Many diners fall for Piadina because of its convenience and ease of storage. People can take them anywhere and eat them whenever they feel hungry and lazy to cook.

This bread is usually served with stracchino cheese and Prosciutto ham. Also, it tastes like a Mexican tortilla – a bread made from wheat flour.

Piadina

5. Coppia Ferrarese

Coppia Ferrarese is a cross-shaped twisted bread commonly found in the Emilia-Romagna region of Italy. The typical ingredient of this bread is sourdough flour – a combination of white flour and natural yeast, creating an attractive aroma and taste for this bread.

In addition, other ingredients and seasonings include lard, water, olive oil, malt, and other naturally fermented leaves.

Coppia is a dried baguette with a crispy structure; the only tender part of the loaf is the middle slice that connects the two twisted strips of the croissant-like bread. These features make it an ideal complement to classic cold meats and salami or for dipping in stews and mild soups.

6. Ciabatta

Ciabatta is well-known both in Italy and across the world. Its traditional ingredient list calls for olive oil, salt, wheat flour, and mushroom. People usually suppose that ciabatta Italian was created primarily to compete with the famous French baguette.

Ciabatta is a thin and extended bread commonly used to make Italian hamburgers and many sorts of snacks. Its applications are countless, such as drizzled and coated in sesame oil or dunked in spaghetti sauce.

Besides, Ciabatta is used to make a Panini, combined with mozzarella and Italian sausages.

Ciabatta

7. Friselle

Frisella is a type of bread that originated long ago in Puglia – Italy. It was made from durum flour, so the first cake tasted pretty dry. Frisella is now softened with water and olive oil, making it easier to eat.

Frisella is, also known as “rusk bread”, easy to store and has a long shelf life when kept at room temperature or soaked in salt.

You can prepare this simple dish by dipping it in water or olive oil, then pressing to remove excess water. Tomatoes, oregano, optional pepper, and salt are its common pairings.

8. Ciambella

Although Ciambella comes in both salty and sweet varieties, it is typically regarded as a sweet dessert rather than a bread.

Generally, Ciambella is made of eggs, butter, olive oil, wheat, lime juice, and cream. Likewise, many Italian foods have been localized, and Ciambella is no exception. Many areas in Italy describe its variants as traditional local cuisine.

With a crispy surface and soft crust, Ciambella is a superb traditional form of bread that originated in Puglia and Basilicata of Italy. The mixture is shaped by thick sausage and cooked in a round shape, giving it its characteristic look.

9. Pane Di Segale

Pane di Segale is a type of rye bread. It is also made from sourdough like Coppia Ferrarese. The crumbs created from this mixture create a tight texture and keep the cake’s softness.

Pane di Segale is popular because it has a stronger barley flavor than other bread. They are often served as an appetizer or served with cheese.

In addition, standing out from other common bread, barley rye is a fiber-rich food and chock-full of essential micronutrients for your body, especially B vitamins.

10. Pane Di Matera

Pane di Matera, named after a historic province where it originated, is a sourdough bread combined with wheat flour, natural fermentation, salt, and milk.

The loaf has a pyramidal form and weighs about one or two kg. It contains around 20% wheat and boasts a black, crunchy, thick crust and a salty, silky inside.

It pairs well with goat cheese and prosciutto. Still, you might toss it in bruschettas or as an addition to meals like the traditional Materana, a local delicacy prepared with peppers and tomatoes, all scented with rosemary and sesame oil.

11. Baba Rustico

Baba Rustico, or Baba Rustico, is a Neapolitan-style savory bread served at festivals, parties, or major national celebrations. Its main ingredients necessitate flour, milk, natural yeast, eggs, and olive or other oils.

The finished dough goes well with salami, Prosciutto Cotto, parmesan, or grated Provolone cheese. The rich flavor of cheese and traditional sausage flavor make Baba Rustico widely popular.

In addition, Baba Rustico can be made from brewed yeast and wait for it to rise to the glaze before it is baked for a characteristic aroma. The rustic baba is suitable for picnics because it uses instant yeast.

12. Brioche Col Tuppo

Brioche col tuppo is an Italian variation of a Sicilian baguette. It is synonymous with its circular top hat shape, which also means “brioche”. The Tuppo or the bun should be eaten first as usual. Milk, sourdough, wheat, salt, honey or sugar, eggs, cream, and oil are used to make this bread.

Brioche col Tuppo can be flavored with grapefruit or lemon peel, cinnamon, peaches, or apples. This Italian delicacy blossoms with gelato, which comes in tastes such as lemon, walnut, and cherry. 

Brioche, followed by fresh fruit or chocolate taste, is a wonderful alternative for a dessert or dinner.

Brioche Col Tuppo

Conclusion

I hope the 12 different types of Italian sandwich bread above help you better understand the cuisine of the beautiful country of Italy. Each type offers a distinct flavor that is worth a try. Hope you enjoyed this article, and see you in the next post!