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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
Pandoro (Italian: [panˈdɔːro]) is an Italian sweet bread, most popular around Christmas and New Year. Typically a product of the city of Verona, Veneto, pandoro traditionally has an eight-pointed shape. [1] It is often dusted with vanilla scented icing sugar, which is said to resemble the snowy peaks of the Alps during Christmas.
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List of Italian foods and drinks#Breads To a section : This is a redirect from a topic that does not have its own page to a section of a page on the subject. For redirects to embedded anchors on a page, use {{ R to anchor }} instead .
It is called carta da musica in Italian, meaning 'sheet music', in reference to its large and paper-thin shape, which is said to be so thin before cooking that a sheet of music can be read through it. [1] It is typically paired with pecorino cheese and wine. The bread is thin and crisp, usually in the form of a dish half a meter wide.
Judeo-Italian (or Judaeo-Italian, Judæo-Italian, and other names including Italkian) is a groups of endangered and extinct Jewish dialects, with only about 200 speakers in Italy and 250 total speakers today. [2] The dialects are one of the Italian languages and are a subgrouping of the Judeo-Romance Languages. [3]
Standard Italian phonemes, in bold, are followed by their most common phonetic values and their respective occurrence among dialects. Unless otherwise noted, unmentioned dialectal realizations are the same as for Standard Italian (e.g. Tuscan andando is [anˈdando], not [anˈnanno], and is therefore not listed below). Examples in the chart are ...
Ciabatta (/ tʃ ə ˈ b ɑː t ə,-ˈ b æ t-/, Italian: [tʃaˈbatta]; lit. ' slipper ') [1] is an Italian white bread created in 1982 [2] [3] by a baker in Adria, Veneto, in response to the popularity of French baguettes. [2] [3] Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar ...
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