Everything about Ciabatta totally explained
Ciabatta (literally, carpet slipper because of its shape), pronounced correctly
cha-BAT-ta, but often in English
see-a-BAT-a, is an
Italian white bread made with
wheat flour and
yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle. Since the late
1990s it has been popular across
Europe and in the
United States, and is widely used as a
sandwich bread.
It isn't clear where in Italy this kind of bread was first produced, and at least one type of ciabatta can be found in nearly every region of Italy. The ciabatta from the area encompassing
Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in
Tuscany,
Umbria, and
Marche varies from bread that has a firm crust and dense crumb, to bread that has a crisper crust and more open texture. The more open-crumbed form, which is usual in the United States, is made from a very wet dough, often requiring machine-kneading, and a
biga or
sourdough starter.
There are many variations of ciabatta. When made with whole wheat flour, it's known as
ciabatta integrale. In
Rome, it's often seasoned with
olive oil,
salt, and
marjoram. When
milk is added to the
dough, it becomes
ciabatta al latte.
A toasted sandwich made from small loaves of ciabatta is known as a
panino (plural
panini).
Further Information
Get more info on 'Ciabatta'.
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