Italian breadcrumbs

Italian breadcrumbs are a staple ingredient in Mediterranean cuisine and especially in traditional Italian recipes. It is a type of breadcrumb made from dried white bread or baguette, finely ground, and in some cases, seasoned with Italian herbs like oregano, basil, garlic powder, and Parmesan cheese, which gives it a characteristic flavor and a crunchy texture.

Origin: These breadcrumbs have their roots in Italian cuisine, where they are used for breading meats, fish, and vegetables, in addition to being a key ingredient in dishes like meatballs, Milanese, or lasagna. Their homemade or commercial preparation usually involves removing the crust from the bread so that the texture is more uniform and delicate.

Properties: Italian breadcrumbs provide a crispy texture and an aromatic flavor to dishes. Being made from bread, they are a source of carbohydrates and fiber, although their nutritional value may vary depending on additional ingredients (for example, the presence of Parmesan cheese). Furthermore, they improve the outer layer of foods when frying or baking, helping to retain interior moisture.

Synonyms in Latin American Spanish: In different regions of Latin America, pan rallado is simply known as pan molido or migas de pan. However, the term "Italian breadcrumbs" is specifically used to refer to the type that contains spices and cheese, though it may also be found under the name pan molido sazonado or pan molido con hierbas italianas.