Traditional Sourdough Breads of Italy

Believe it or not, Italy isn’t just a nation of pizzas, basil, and tomatoes. It’s also rich with sourdough breads, with some originating centuries ago. Below is a chart listing a few of these traditional breads. And as you will see, many of them contain durum wheat semolina, the primary ingredient of pasta.

Pane di Altamura

Pane di Altamura: A crusty lump of deliciousness
(Photo courtesy of Enogastronomie di Puglia)

 

Name Region Main Ingredients Links
1. Bozza Pratese Tuscany
  • Wheat flour
  • Sourdough
2. Colomba Pasquale Lombardy
  • Wheat flour
  • Sourdough
  • Butter
  • Eggs
  • Sugar
  • Pearl sugar
  • Candied peel
  • Almonds
3. Coppia Ferrarese Emilia-Romagna
  • Wheat flour
  • Sourdough
  • Lard
  • Olive oil
  • Malt
4. Marocca di Casola Tuscany
  • Chestnut flour
  • Wheat flour
  • Sourdough
  • Yeast
  • Potato
  • Olive oil
  • Milk
5. Moddizzosu Sardinia
  • Durum wheat semolina
  • Sourdough
6. Pagnotta del Dittaino Sicily
  • Durum wheat semolina
  • Sourdough
7. Pan di Sorc Friuli-Venezia Giulia
  • Wheat flour
  • Rye flour
  • Cornmeal
  • Sourdough
  • Dried figs
  • Raisins
  • Fennel seeds
8. Pandoro Veneto
  • Wheat flour
  • Sourdough
  • Butter
  • Eggs
  • Sugar
9. Pane Casareccio di Genzano Lazio
  • Wheat flour
  • Sourdough
10. Pane di Altamura Puglia
  • Durum wheat semolina
  • Sourdough
11. Pane di Altopascio Tradizionale Tuscany
  • Wheat flour
  • Sourdough
12. Pane di Cappelli Abruzzo
  • Durum wheat semolina
  • Sourdough
13. Pane di Laterza Puglia
  • Durum wheat semolina
  • Sourdough
14. Pane di Lentini Sicily
  • Durum wheat semolina
  • Sourdough
15. Pane di Matera Basilicata
  • Durum wheat semolina
  • Sourdough
  • Fruit water
16. Pane di Montecalvo Irpino Campania
  • Durum wheat semolina
  • Sourdough
17. Pane di Patate della Garfagnana Tuscany
  • Wheat flour
  • Sourdough
  • Yeast
  • Potato
18. Pane Nero di Castelvetrano Sicily
  • Durum wheat semolina
  • Sourdough
19. Panettone Lombardy
  • Wheat flour
  • Sourdough
  • Butter
  • Eggs
  • Candied fruit
  • Raisins
20. Pane tradizionale dell’Alta Murgia Puglia
  • Durum wheat semolina
  • Sourdough
21. Ur Paarl della Val Venosta Trentino-South Tyrol
  • Rye flour
  • Wheat flour
  • Sourdough
  • Fennel seeds
  • Caraway seeds
  • Blue fenugreek

 


Source(s):

1: Presìdi in Italia. Fondazione Slow Food.
2: Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity. Applied and Environmental Microbiology.
3: Prodotti. Naturalmente Italiano.


Author: Zita (bakingbadly)
Published: March 15th, 2014
Last Modified: March 15th, 2014



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