Italian round bread

Round Italian bread is a type of artisanal bread characterized by its round shape and crispy, golden crust. This bread has a soft and spongy crumb, with an airy texture that makes it ideal to accompany a variety of dishes, from soups and salads to cheese and charcuterie boards.

Its origin lies in the Italian baking tradition, especially in regions like Tuscany and Lombardy, where the simplicity and quality of the ingredients—wheat flour, water, yeast, and salt—play a fundamental role. Although each region of Italy may have variations in the recipe, round Italian bread always maintains its characteristic shape and texture.

Among its properties, it stands out for its good energy contribution due to its complex carbohydrates, in addition to containing fiber if made with whole wheat flour. It is an ideal bread for Mediterranean diets and can be an excellent base for preparing bruschettas, homemade pizzas, or gourmet sandwiches.

In different Spanish-speaking countries, this ingredient may also be known as "pan redondo", "pan casero", or in some cases, depending on the size and recipe, as "bolillo" (although this term usually refers to smaller breads with a different texture). However, for Italian recipes, it is preferable to keep the term round Italian bread, which clearly identifies its origin and type.