Ciabatta: Difference between revisions

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	{{Short description\|Italian white bread}}		{{Short description\|Italian white bread}}
	{{Distinguish\|Shibata (disambiguation)}}		{{Distinguish\|Shibata (disambiguation)}}
	{{Refimprove\|date=August 2017}}
	{{Infobox food		{{Infobox food
	\| name = Ciabatta		\| name = Ciabatta
	\| image = Ciabatta cut.JPG		\| image = Ciabatta cut.JPG
	\| image_size = ~~250px~~		\| image_size =
	\| caption =		\| caption =
	\| alternate_name =		\| alternate_name =
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	\| type = ]		\| type = ]
	\| served =		\| served =
	\| main_ingredient = ] or ], ], ], ]		\| main_ingredient = ] or ], water, ]
	\| variations =		\| variations =
		⚫	}}
	\| calories =
	\| other =
⚫	}}

⚫	'''Ciabatta''' ({{IPAc-en\|tʃ\|ə\|ˈ\|b\|ɑː\|t\|ə\|,_\|-\|ˈ\|b\|æ\|t\|-}}, {{IPA-it\|tʃaˈbatta\|lang}}; {{literally\|]}})<ref name="Oxford Companion"/> is an ] ] ~~made from ], ], ], ] and ],~~ created in 1982<ref name='baking-history'/><ref name='briccosalumeria'/> by a baker in ], ~~province of ], ]~~, in response to the popularity of French ]s.<ref name='baking-history'/><ref name='briccosalumeria'/> ~~A Sourdough Ciabatta recipe was also developed in 2024 by Marie Lester.~~ Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high ] ].<ref name='Guardian-1999-1'/><ref name='briccosalumeria'/><ref name='baking-history'/>

		⚫	'''Ciabatta''' ({{IPAc-en\|tʃ\|ə\|ˈ\|b\|ɑː\|t\|ə\|,_\|-\|ˈ\|b\|æ\|t\|-}}, {{IPA\|it\|tʃaˈbatta\|lang}}; {{literally\|]}})<ref name="Oxford Companion"/> is an ] ] created in 1982<ref name='baking-history'/><ref name='briccosalumeria'/> by a baker in ], Veneto, in response to the popularity of French ]s.<ref name='baking-history'/><ref name='briccosalumeria'/> Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high ] ].<ref name='Guardian-1999-1'/><ref name='briccosalumeria'/><ref name='baking-history'/>
	While '']'' indicates any kind of ] regardless of the bread used (whether slices or a bun), toasted sandwiches made from small loaves of ciabatta are known as '']'' (plural of panino) outside Italy.<ref name='bbc-recipes'/>

	==~~Name~~==		==Etymology==
	The name was given to the bread because of its flat, oval shape. "]" in Italian means "carpet slipper".<ref name="vocabulary" />		The name was given to the bread because of its flat, oval shape. {{lang\|it\|]}} in ] means 'carpet slipper'.<ref name="vocabulary" />

	==Italy==		==Italy==
	Ciabatta bread was first produced in 1982,<ref name="baking-history" /><ref name="briccosalumeria" /> by Arnaldo Cavallari, who called the bread {{lang\|it\|ciabatta polesana}} after ], the area he lived in. The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999. Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from ]s imported from ],<ref name="baking-history" /><ref name="briccosalumeria" /> which were endangering their businesses, and so set about trying to create an Italian alternative with which to make sandwiches.<ref name="baking-history" /><ref name="briccosalumeria" /> The recipe for ciabatta came about after several weeks of trying variations of traditional bread recipes and consists of a soft, wet dough made with high ] flour.<ref name="Guardian-1999-1" />		Ciabatta bread was first produced in 1982,<ref name="baking-history" /><ref name="briccosalumeria" /> by Arnaldo Cavallari, who called the bread {{lang\|it\|ciabatta polesana}} after ], the area he lived in. The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999. Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from baguettes imported from France,<ref name="baking-history" /><ref name="briccosalumeria" /> which were endangering their businesses, and so set about trying to create an Italian alternative with which to make sandwiches.<ref name="baking-history" /><ref name="briccosalumeria" /> The recipe for ciabatta came about after several weeks of trying variations of traditional bread recipes and consists of a soft, wet dough made with high ] flour.<ref name="Guardian-1999-1" />

	Many regions have their own variations on the original recipe or a bread that closely resembles ciabatta and has become accepted as a variety of ciabatta; the ciabatta from the area encompassing ] has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in ], ], and ] varies from bread that has a firm crust and dense crumb to bread that has a crisper crust and more open texture. In ] it is often seasoned with ].<ref name=theartisan/>		Many regions have their own variations on the original recipe or a bread that closely resembles ciabatta and has become accepted as a variety of ciabatta; the ciabatta from the area encompassing ] has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in ], ], and ] regions varies from bread that has a firm crust and dense crumb to bread that has a crisper crust and more open texture. In ], it is often seasoned with ].<ref name=theartisan/>

	New variations of the recipe continue to be developed. ~~Wholemeal~~ ciabatta is known as {{lang\|it\|ciabatta integrale}}, and when ] is added to the ], it becomes {{lang\|it\|ciabatta al latte}}.<ref name=theartisan/>		New variations of the recipe continue to be developed. ] ciabatta is known as {{lang\|it\|ciabatta integrale}}, and when ] is added to the ], it becomes {{lang\|it\|ciabatta al latte}}.<ref name=theartisan/>

	==Other countries==		==Other countries==
	Ciabatta bread was introduced to the United Kingdom in 1985 by ], then to the United States in 1987 by Orlando Bakery, a ] firm.<ref name='Guardian-1999-1'/><ref name=orlandobaking/> Three bakers from Italy went to Orlando Bakery to develop the product for ]. They successfully introduced a fresh bread, and later a frozen version. It was quickly copied throughout the US. 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 ] or ] ].		Ciabatta bread was introduced to the United Kingdom in 1985 by ], then to the United States in 1987 by Orlando Bakery, a ] firm.<ref name='Guardian-1999-1'/><ref name=orlandobaking/>

	==See also==		==See also==
	{{Portal\|Italy\|Food}}		{{Portal\|Italy\|Food}}
	* ] – unrelated flatbread with similar name

	==References==		==References==
	{{~~Reflist~~\|refs=		{{reflist\|refs=
	<ref name="Oxford Companion">{{cite book		<ref name="Oxford Companion">{{cite book
	\| title = The Oxford Companion to Italian Food		\| title = The Oxford Companion to Italian Food
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	\| access-date = 3 September 2021		\| access-date = 3 September 2021
	\| archive-url = https://web.archive.org/web/20210101000000/https://baking-history.com/ciabatta/		\| archive-url = https://web.archive.org/web/20210101000000/https://baking-history.com/ciabatta/
	\| archive-date = 1 January 2021
	\| url-status = live}}</ref>
	<ref name='bbc-recipes'>{{cite web
	\| title = Ciabatta recipes
	\| url = https://www.bbc.co.uk/food/ciabatta
	\| access-date = 3 September 2021
	\| archive-url = https://web.archive.org/web/20210101000000/https://www.bbc.co.uk/food/ciabatta
	\| archive-date = 1 January 2021		\| archive-date = 1 January 2021
	\| url-status = live}}</ref>		\| url-status = live}}</ref>
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	==External links==		==External links==
			{{Commons category}}
	{{Wiktionary\|ciabatta}}		{{Wiktionary\|ciabatta}}
			{{Cookbook\|Ciabatta}}
	*		*
	*

	{{Italian bread}}		{{Italian bread}}

Latest revision as of 12:41, 8 January 2025

Italian white bread Not to be confused with Shibata (disambiguation).

Ciabatta

Type	Bread
Place of origin	Italy
Region or state	Veneto
Main ingredients	Wheat flour or whole-wheat flour, water, yeast
[REDACTED] Cookbook: Ciabatta [REDACTED] Media: Ciabatta

Ciabatta (/tʃəˈbɑːtə, -ˈbæt-/, Italian: [tʃaˈbatta]; lit. 'slipper') is an Italian white bread created in 1982 by a baker in Adria, Veneto, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough.

Etymology

The name was given to the bread because of its flat, oval shape. Ciabatta in Italian means 'carpet slipper'.

Italy

Ciabatta bread was first produced in 1982, by Arnaldo Cavallari, who called the bread ciabatta polesana after Polesine, the area he lived in. The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999. Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from baguettes imported from France, which were endangering their businesses, and so set about trying to create an Italian alternative with which to make sandwiches. The recipe for ciabatta came about after several weeks of trying variations of traditional bread recipes and consists of a soft, wet dough made with high gluten flour.

Many regions have their own variations on the original recipe or a bread that closely resembles ciabatta and has become accepted as a variety of ciabatta; 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 regions varies from bread that has a firm crust and dense crumb to bread that has a crisper crust and more open texture. In Rome, it is often seasoned with marjoram.

New variations of the recipe continue to be developed. Whole-wheat ciabatta is known as ciabatta integrale, and when milk is added to the dough, it becomes ciabatta al latte.

Other countries

Ciabatta bread was introduced to the United Kingdom in 1985 by Marks & Spencer, then to the United States in 1987 by Orlando Bakery, a Cleveland firm.

References

Riley, Gillian (2007). The Oxford Companion to Italian Food. Oxford, UK: Oxford University Press. p. 129. ISBN 9780198606178. LCCN 2007012080. Retrieved 20 January 2015.
^ "Ciabatta". 14 June 2020. Archived from the original on 1 January 2021. Retrieved 3 September 2021.
^ "Ciabatta vs Baguette". 30 April 2021. Archived from the original on 1 January 2021. Retrieved 3 September 2021.
^ Stummer, Robin (30 April 1999). "The secret life of ciabatta". The Guardian. Archived from the original on 8 February 2021. Retrieved 13 December 2013.
"Ciabatta - Definition, Meaning & Synonyms". Archived from the original on 23 March 2024. Retrieved 23 March 2024.
^ "Ciabatta Bread Suite". www.theartisan.net. Retrieved 20 September 2015.
"Orlando Baking Company". Archived from the original on 21 February 2015.