Panettone is an Italian type of sweet bread and fruitcake, originally from Milan, Italy, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, the United States and Canada.
Pane carasau is a traditional flatbread from Sardinia. It is called carta da musica in Italian, meaning 'sheet music', in reference to its large and paper-thin shape, which is said to be so thin before cooking that a sheet of music can be read through it. It is typically paired with pecorino cheese and wine.
Pandoro is a traditional Italian sweet bread, most popular around Christmas and New Year. Typically a product of the city of Verona, pandoro traditionally has an eight-pointed shape.
Zeppola, sometimes called frittelle, and in Sardinia italianized zippole or zeppole sarde from the original Sardinian tzípulas, is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.
A crouton is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— as an accompaniment to soups and stews, or eaten as a snack food.
A tea sandwich is a small prepared sandwich meant to be eaten at afternoon teatime to stave off hunger until the main meal.
Focaccia is a flat leavened oven-baked Italian bread. In some places, such as Rome, it is similar to a style of pizza called pizza bianca. Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape.
A buccellato is a Sicilian circular cake made from pastry dough filled with figs and nuts. In Sicily, it is traditionally associated with Christmas.
Kifli, kiflice, kifle, or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking.
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.
In many European countries, particularly in Central and Eastern Europe, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium, Eastern Catholicism and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts.
Piadina romagnola or simply piadina, traditionally piada, is a thin Italian flatbread, typically prepared in the Romagna historical region. It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked on a terracotta dish, although nowadays flat pans or electric griddles are commonly used.
A tramezzino is an Italian sandwich constructed from two slices of soft white bread, with the crusts removed, usually cut in a triangle. Popular fillings include tuna, olive, and prosciutto, but many other fillings can be used.
Sgabeo is a food typical of Lunigiana, an Italian historical region now divided between Liguria and Tuscany. This is leavened bread dough, cut into strips, fried and salted on the surface that is traditionally eaten plain or stuffed with cheese or cold cuts. Lately, however, it is not uncommon that the sgabeo is also proposed as a sweet, filled with pastry cream or chocolate.
Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semolina from the Altamura area of the province of Bari, in the Apulia region.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. They are inexpensive treats and are consumed at breakfast, merienda, or dinner. The pastries originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas and developed into many varieties thanks to French influences in the 19th century.
