The term describes a style of breadmaking rooted in traditional Italian techniques, emphasizing skill and high-quality ingredients. Typically, this type of bread involves a long fermentation process, often using a natural starter, which contributes to its distinctive flavor and texture. Common examples include crusty loaves with an open crumb structure and a slightly tangy taste, showcasing the baker’s expertise in manipulating dough and controlling the baking environment.
This approach to baking prioritizes taste and quality over mass production. The extended fermentation enhances digestibility and unlocks complex flavors not found in commercially produced alternatives. Historically, Italian baking traditions were deeply intertwined with local ingredients and regional variations, resulting in a diverse range of bread styles each with its unique characteristics and reflecting the community’s culinary heritage.
