What is
pane?

Pane is the Italian word for bread, typically referring to a variety of bread types including loaves, rolls, and focaccia. It is a staple in Italian cuisine and is often used to accompany meals, serve as a base for sandwiches, or enjoy with olive oil and vinegar.

Origins & History

The word 'pane' originates from Latin 'panis', which relates to bread-making traditions in Italy that date back to ancient Roman times. Bread has been an essential part of Italian culture and diet, evolving over centuries into various regional specialties.

Taste & Texture

Pane has a soft, chewy texture with a slightly crisp crust. The flavor can range from mildly sweet to savory, depending on the type and ingredients used.

Ingredients

Flour

The primary ingredient in pane, providing structure and bulk. Usually wheat flour is used, but other types can also be incorporated for different textures and flavors.

Water

Essential for hydrating the flour and activating the gluten, water helps bind the dough together and gives pane its texture.

Yeast

An organism that ferments the dough, producing carbon dioxide and making the bread rise. Different types of yeast can be used for different flavors and textures.