Regional Italian breads

Regional Italian breads are traditional loaves that reflect the unique ingredients, climate, and culture of specific areas in Italy. Each region offers distinct flavors and textures—such as the crispy, rustic Pane Casareccio from Tuscany, the soft, chewy Focaccia from Liguria, or the hearty, dense Pane di Altamura from Puglia. These breads often use local grains and natural fermentation methods, showcasing Italy’s rich baking heritage. They are integral to local cuisine and celebrations, embodying regional identity through their unique tastes and baking techniques.