Italian breads

Panettone is an Italian sweet bread and fruitcake that is associated with the city of Milan. It is usually prepared for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, and North America. Panettone is tall, with the appearance and texture of bread. Despite such an appearance, panettone is understood in Italy to be a dessert; one that would be out of place in a bread bakery.

Focaccia is a flat leavened oven-baked Italian bread. It is similar to a flatbread called () in Roman cuisine.

Ciabatta (, ; ) is an Italian white bread created in 1982 by a baker in Adria, in the region of Veneto. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although distinctive for its large holes. Ciabatta is made with a strong flour and uses a very high hydration dough.

Breadsticks, also known as grissini (: grissino; Piedmontese: , ) or '''''', are generally pencil-sized sticks of crisp, dry baked bread that originated in the Italian city of Turin, Piedmont.

'''''' () is an Italian sweet bread, most popular around Christmas and New Year. Typically a product of the city of Verona, traditionally has an eight-pointed shape. It is often dusted with vanilla scented icing sugar, which is said to resemble the snowy peaks of the Alps during Christmas. Its name and origins are attributed to the Italian pastry chef .

type of italian thin flatbread

Thin, crisp, twice-baked flatbread from Sardinia

Italian traditional Easter cake

thumb| '''''' (: ) are toroidal Italian snack foods, common in southern Italy. Wheat-based crackers similar in texture to breadsticks, can be sweet or savory.

Casatiello (; ) is a leavened savory bread originating from Naples prepared during the Easter period.

Michetta (; Italian for 'little crumb', only used in northern Italy) or rosetta (Italian for 'little rose', used in the rest of the country) is an Italian white bread, recognizable by its bulged shape.

bread from the Emilia region of Italy, also called a crescentina

sourdough bread

easter cake

Sgabeo is an Italian food from Lunigiana, a historical region now divided between Liguria and Tuscany. It is a leavened bread dough, cut into strips, fried and salted on the surface, which is traditionally eaten plain or stuffed with cheeses or salumi. Lately, however, it is not uncommon that sgabeo is also proposed as a sweet, filled with pastry cream or chocolate.

Muffuletta or muffaletta is a type of round Sicilian sesame bread, as well as a popular sandwich, created by a Sicilian immigrant to the United States, that was popularized in the city of New Orleans.

bread with chopped olives

type of pre-fermentation used in Italian baking

type of Italian bread

type of bread made from durum flour from the Altamura area of the Provincia di Bari, in the South East of Italy

Vastedda () is the traditional Sicilian bread used to prepare the pani câ meusa, a sandwich of veal spleen. It often also includes caciocavallo and ricotta toppings. Vastedda is most common in the city of Palermo.

style of pizza, named after the Apulia region

Italian yeasted cake

Traditional Italian fruit bread

food

sweet bread from Rimini, Italy

Veneziana is a sweet from the Lombard cuisine covered with sugar grains or almond icing. It is served in two versions: the bigger one is consumed during Christmas, like panettone; the smaller one is eaten as breakfast, along with cappuccino, like croissants. Veneziana is butter and flour-based and uses sourdough as leavening; the smaller version is usually plain, sometimes filled with custard, while the bigger version contains candied orange.

Sardinian dish

Bisciola () is an Italian sweet leavened bread originating in the Valtellina Valley of Lombardy, Italy. It is typically prepared for Christmas, during which time it is an essential component of Christmas festivities.

Crescia () is a thin Italian flatbread typically prepared in Marche and Umbria (Pesaro, Urbino, Ancona, Macerata, Perugia, and Terni). The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (Pentapolis), and in the Umbrian Valley crossed by the Via Flaminia. The food is also known by the common name of "white pizza".

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