Ciabatta

Ciabatta is a type of Italian bread characterized by its crunchy crust and light, porous crumb. Its name means "slipper" in Italian, referring to its elongated and flattened shape. It was created in 1982 by the Italian baker Arnaldo Cavallari in response to the popularity of French breads, seeking a loaf with a more airy texture and good capacity to absorb oils and sauces, making it ideal for sandwiches and bruschetta.

Origin: Its origin is the Veneto region, in northeastern Italy, but it quickly became popular throughout the country and the world, becoming a staple bread in many recipes, especially for sandwiches and side dishes.

Properties: Ciabatta is characterized by having a thin, crunchy crust, while the interior is soft and very alveolated, thanks to its high water content and the use of sourdough starters or yeasts that favor slow fermentation. It is ideal for absorbing oils, vinegars, and juices from meats or vegetables, making it perfect for accompanying various dishes or preparing sandwiches.

Synonyms in the Hispanic world: Although it is generally known as ciabatta in most countries, in some regions it is also called Italian bread or simply bread with a honeycombed crumb, although there is no exact universal synonym, as it is the proper name for this type of bread.