In 1982, Italian bread makers had a problem: Crusty French baguettes were gaining in popularity throughout the country and taking over the all-important role of sandwich bread over Italy's native styles. This is where ciabatta came to the rescue. According to The Guardian, a baker from the Veneto region named Arnaldo Cavallari worked for weeks testing recipes to find something that could compete with the baguette as a tasty multi-use bread. He finally hit the nail on the head with a formulation that included an extremely high-hydration dough and finished baking with large irregular holes. He named the bread ciabatta after the Italian word for slipper — because of its appearance.
From there, ciabatta bread blew up, Cavallari licensed out production of his creation early on, and it quickly expanded to markets outside Italy. Cavallari was its biggest booster, with Fodor's Travel saying he traveled the world teaching the ciabatta recipe to bakers. By the late 1980s, only a few years after its introduction in Italy, it was already on the way to conquering grocery store shelves in the United States and the United Kingdom.
It's easy to see why. Ciabatta matches a baguette's crunchy, airy appeal, but with a wider shape that makes it unbeatable as a canvas for deli meats and breakfast sandwiches. In the world of bread, older doesn't always mean better.
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November 07, 2022 at 05:36PM
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Ciabatta Bread Was Invented To Spite The French - Tasting Table
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