History of Ciabatta Bread

Bread is something that has become synonymous with Italian food and culture, and there are endless varieties that can be found country-wide, some well known and others that are absolutely worth knowing about.

One of the most famous of these bread varieties is the globally appreciated ciabatta loaf, a bread that revolutionised the Italian bread industry forever, putting Italy back on the map of remarkable bread producers.

Ciabatta is a rustic Italian bread that has a wonderful soft interior with a crisp, chewy crust. The flavour is buttery, toasty and nutty. The name derives from its appearance, as ciabatta in Italian means ‘slipper’, referring to its long, flat shape.

Although throughout history there have been many breads that resemble ciabatta, the exact bread variety is actually quite new on the scene in regards to other traditional Italian breads. The bread as we know it today began being produced in 1982 through the collaboration of Francesco Favaron, a baker from Verona, and Arnaldo Cavallari, the owner of a large flour mill in Polesine in the countryside of Veneto.

This invention came at a really important time for Italy, as the popularity of French baguettes was superseding the success of traditional Italian bread. The Italian alternative was therefore created to be used in the same way, but remain an authentically Italian product.

Since its conception in Verona, thanks to the help of licensing the recipe, ciabatta bread is being produced and enjoyed all around the world. Its simple flavor ensures its wide range of uses, such as on its own, or as a fresh panini stuffed with beautiful authentic cured meats.

More from Veroni

Spelt with Apple, Radicchio and Speck

An easy meal to bring over to friend’s or on your next outing…


Pizza Bianca with Mortadella and Bufala

A fun recipe to make with the kids or together with friends…


Tomatoes Stuffed with Couscous and Mortadella

Fresh summer flavors that are light but filling for any occasion…


Prosciutto crudo: la stagionatura è un’arte

Veroni svela tutti i segreti della fase di lavorazione più importante


Getting to Know Veroni Speck

Get to know a cured meat from the Northern region of Trentino in Italy…


Back to School Snacks

Our suggestions to keep your kid’s lunchboxes wholesome and tasty…


Veroni al BNP Paribas Open: 15 giorni di puro sport, divertimento e buon cibo

Nemmeno l’invasione di api ci ha fermato. Si è concluso domenica il torneo di tennis BNP PARIBAS OPEN, la nostra bellissima avventura californiana!


Made in Italy sotto i riflettori: Veroni porta per la prima volta a New York una mortadella da 300 kg

Sarà una settimana da record per Veroni, lo storico salumificio di Correggio che fino al 16 ottobre approda…



Back to Homepage