From chewy focaccia to sweet, enriched pandolce, Italy has a rich and varied bread making tradition—bring it home with one of these 13 recipes.
Old-Fashioned Genoese Sweet Bread
Although light, airy adaptations of this sweet are now in vogue, this recipe from Marco and Maurizio Profumo’s Pasticceria Villa di Profumo, a pastry shop on Genoa’s famed via Garibaldi, produces this more traditional dense and crumbly version. See the recipe for Old-Fashioned Genoese Sweet Bread »
Angeli Caffe’s Focaccia
Evan Kleiman, the chef and owner of Angeli Caffe (see Family Style) in Los Angeles, gave us this recipe for Italian flat bread, which she tops with ‘nduja, a spreadable Italian cured meat. You can buy ‘nduja from the San Francisco-based pork store, Boccalone.
This version of Liguria’s famed focaccia comes to us from Biagia Settepani, chef and co-owner of Pasticceria Bruno in New York City. See the recipe for Pesto Focaccia »
In this recipe from Daniel Leader of Bread Alone, an airy loaf with a nice crust is produced similar to a ciabatta. It’s made with a lightly fermented traditional Italian starter, called a biga, that’s started nine hours before baking.