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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 .
Garlic bread (also called garlic toast) [1] consists of bread (usually baguette, sourdough or ciabatta) topped with garlic and occasionally olive oil or butter, and may include additional herbs, such as oregano or chives. [2] It is then either grilled until toasted or baked in a conventional or bread oven. [2]
Much of the history of the baguette is speculation; [7]: 35 however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, [7]: 5 French bakers started using "gruau," a highly refined Hungarian high-milled flour in the early 19th century, [7]: 13 Viennese steam oven baking was introduced to Paris in 1839 by August Zang, [7]: 12 and the ...
A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel [ˈbajɡʲɛl] ⓘ; also spelled beigel) [1] is a bread roll originating in the Jewish communities of Poland. [2] ...
This mandate came about in response to the vast nutrient deficiencies seen in US military recruits at the start of World War II. [19] This fortification led to nearly universal eradication of deficiency diseases in the US, such as pellagra and beriberi (deficiencies of niacin and thiamine, respectively) and white bread continues to contain ...
Panini is a word of Italian origin. In Italian, the noun panino (Italian:; pl.: panini) is a diminutive of pane (lit. ' bread ') and refers to a bread roll. Panino imbottito (lit. ' stuffed panino ') refers to a sandwich, but the word panino is also often used alone to indicate a sandwich in general.
A piece of focaccia on a wooden cutting board. In ancient Rome, panis focacius [1] was a flatbread baked on the hearth. [5] The word is derived from the Latin focus, 'hearth, place for baking'. [6]
Arrabbiata literally means 'angry' in Italian; [2] in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess. [1] In Rome, in fact, any food cooked in a pan with a lot of oil, garlic, and peperoncino so as to provoke a strong thirst is called "arrabbiato" (e.g. broccoli arrabbiati).