4 ms·

I am from Rome, I lived in France for more than 5 years and now I'm back in Italy. Southern Italian bread is good, provided you like the 2-3 types made your ar

by carlob 10y ago

I am from Rome, I lived in France for more than 5 years and now I'm back in Italy. Southern Italian bread is good, provided you like the 2-3 types made your area, which usually means some variation of casereccio. Oh and also choose the right bakery. If you want something with more cereals, maybe dark bread you're basically fucked. In France 80% of bakeries are decent, it's really like coffee for us. In Italy you can eat good bread, but we don't hold bakeries to the standards we expect from cafés.

walterstucco 10y ago
> If you want something with more cereals, maybe dark bread you're basically fucked. Yep, if you want non-Italian bread in Italy you're fucked, that's right. It's like eating sushi at the all you can eat restaurant run by Chinese. Anyway, I don't want to defend Italian bread more than necessary, but we basically don't eat bread, we use bread like asians use rice, to eat something together with bread. There are plenty of options if you don't want bread, from pizza to focaccia, from farinata to roll pastry etc. etc. etc. > which usually means some variation of casereccio This is an exaggeration. It's true that most of Italy is made by small cities if not villages, where variety is minimal, but put them together and you made one of the most diverse food ecosystem in existence.
- carlob 10y ago
  All I'm saying is that if you think about it. If somebody asks you where to buy good bread, you probably have an opinion. If somebody asks you where to have a good espresso or a simple pasta dish, you probably know one place where where it's excellent, but expect it to be good everywhere. With bread it's different.
tomcooks 10y ago
> If you want something with more cereals, maybe dark bread you're basically fucked. Pane di segale is common up north, pane di Coimo is just one of the several types of dark bread we have in Italy anywhere cold.

by carlob 10y ago

walterstucco 10y ago

> If you want something with more cereals, maybe dark bread you're basically fucked. Yep, if you want non-Italian bread in Italy you're fucked, that's right. It's like eating sushi at the all you can eat restaurant run by Chinese. Anyway, I don't want to defend Italian bread more than necessary, but we basically don't eat bread, we use bread like asians use rice, to eat something together with bread. There are plenty of options if you don't want bread, from pizza to focaccia, from farinata to roll pastry etc. etc. etc. > which usually means some variation of casereccio This is an exaggeration. It's true that most of Italy is made by small cities if not villages, where variety is minimal, but put them together and you made one of the most diverse food ecosystem in existence.

carlob 10y ago
All I'm saying is that if you think about it. If somebody asks you where to buy good bread, you probably have an opinion. If somebody asks you where to have a good espresso or a simple pasta dish, you probably know one place where where it's excellent, but expect it to be good everywhere. With bread it's different.

tomcooks 10y ago

> If you want something with more cereals, maybe dark bread you're basically fucked. Pane di segale is common up north, pane di Coimo is just one of the several types of dark bread we have in Italy anywhere cold.