Food for Thought: A Short History of Ciabatta
We need food and drink to survive, to nourish us and to keep us in tip-top shape. But did you ever wonder about the history behind certain foods and drinks?
This week we’re bringing you the history behind ciabatta.
Ciabatta is an Italian bread that was first produced back in 1982 by Arnaldo Cavallari, a miller and baker in a small town close to Venice.
At the time bakers in Italy were concerned by the popularity in the country with French baguettes and were afraid that they would endanger their business.
As a way to combat this, they set out to try to create an Italian alternative that would work for sandwiches.
After weeks of trying and testing breads, the ciabatta came to be and consisted of a soft, wet dough with gluten flour.
The new bread was registered for trademark by Cavallari and was called ciabatta Polesano for Polseine where he lived. It was subsequently licenced to bakers in other countries.
Many regions in Italy now have their own variations on the original recipe.
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