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2. Merita Breads - Wikipedia

   en.wikipedia.org/wiki/Merita_Breads

   Merita is a brand of breads that was produced by Hostess Brands and now produced by Flowers Foods, available throughout the Southeastern United States until November 16, 2012, when Hostess's management decided to liquidate Hostess.

3. Your Guide to 22 Types of Italian Bread - AOL

   www.aol.com/guide-20-types-italian-bread...

   The post Your Guide to 22 Types of Italian Bread appeared first on Taste of Home. Read on to learn which are best with butter and which shine as a sandwich bread.

4. Piadina romagnola - Wikipedia

   en.wikipedia.org/wiki/Piadina_romagnola

   Piadina romagnola (Italian: [pjaˈdiːna]) or simply piadina, traditionally piada (Italian:), is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna, and Rimini). It is usually made with white flour, lard or olive oil, salt, and water.

5. Pane sciocco - Wikipedia

   en.wikipedia.org/wiki/Pane_sciocco

   Pane sciocco (Italian: [ˈpaːne ʃˈʃɔkko]; lit. ' unsalted bread '), also called pane toscano ('Tuscan bread') outside Tuscany, is a variety of bread commonly found in the Tuscany, Umbria, and Marche regions of Italy, different from other types of Italian bread for not having any salt added. Tu proverai sì come sa di sale / Lo pane altrui

6. Biga (bread baking) - Wikipedia

   en.wikipedia.org/wiki/Biga_(bread_baking)

   A bowl of biga. Biga is a type of pre-fermentation used in Italian baking.Many popular Italian breads, including ciabatta, are made using a biga. [1] Using a biga adds complexity to the bread's flavor [2] [3] and is often used in breads that need a light, open texture with holes.

7. Pane carasau - Wikipedia

   en.wikipedia.org/wiki/Pane_carasau

   The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time: pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, wine, or sauces). A similar, yeast-free bread, with added seasoning, is known as pane guttiau ('dripped bread').