Bread is one of the basic foods in our Mediterranean diet and cuisine. There are people who prefer the crust and who prefers the crumb, but everybody loves this typical product of our tradition.
In Italy every region has its own bakery tradition. There are, in fact, a lot of types of bread typical of some specific Italy region, as for example the �michetta or �rosetta�, a round shape bread, with a flat base and the typical star shape incision, it is empty in the inside due to the prolonged leavening of the dough. It is original from Lombardy. Or the �biova�, originally from Piedmont, which is produced by a long-leavened dough, but with less water. The crumb is usually very soft. Or even the rye bread, the most widespread in South Tyrol, flavored with cumin seeds.Dispense the sliced raclette cheese onto the potatoesYou need to be careful while opening the case. The first thing you need to do is ensure that the bottle is intact and not broken or cracked. You should also check the bottle seal to ensure that the contents are intact.Enjoy your Raclette Potatoes!
We also have to refer to the "carasau" or "paper music", the ancient Sardinian tradition, it appears as a thin disk of light color, crisp and crumbly, and it is obtained with semolina and very little leavening. Often now these regional breads can also be found in other regions, but if you do not find them but you want to taste them, you will surely find some in the numerous bread fairs.
Author: Martina Meneghetti
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