Bread around the world

A biblical phrase is said that says "Man does not live by bread alone." However, on the tables of the world it seems that bread cannot be missing -either- alone, seasoned or stuffed, it is the basic and leading element. That is why we want to take a walk to know some of the most famous breads that have been created in different places and can be considered a universal heritage because they have crossed the borders of the lands where they originated. To easily remember them, we will classify them by countries or regions, so that the geographical location serves as a travel reference.

FRANCE
The Baguette
Let's start with one of the most famous breads in the world. This variety of bread is characterized by its cylindrical and thin shape. Its basic ingredients: wheat flour, water, salt and yeast. No wonder the literal translation of the French name is "wand". Its shape is more elongated than it is wide and diagonal cuts are made on the surface of its crunchy crust, which inside keeps a soft crumb. Not only within France, but around the world it is used to make a wide variety of sandwiches.


ITALY
Focaccia bread
We could place this Italian bread within the category of flat breads. Its shape is similar to pizza. It is usually covered with herbs and dressed with olive oil. Many things are said about its origin, among them that the original recipe dates back to the times of the Etruscans and Greeks. There are those who say that the Italian coast was its birthplace, specifically Liguria. It is said that due to the salinity of the air on the coast, the bread did not rise, so the women had to manage and avoid this natural condition by creating a flat bread. On the other hand there are also those who affirm that the preparation arose in the second century BC. By then it was linked with the lower classes, especially the sailors.
Ciabatta
This Italian bread has become universal because it works wonderfully for making sandwiches. It has a unique background because the name of its creator and the year of its presentation are known. For 1982, the baker Arnaldo Cavallari created the recipe with the intention of devising a bread that would compete with the popular baguette, obtaining as a result a bread that looks a little flat, with a rustic crust, crunchy and light crumb; and very honeycombed. Its characteristics make it suitable to be eaten with olive oil and garlic, as well as with sausages, vegetables or meat.

SPAIN
Muffin bread
Every Andalusian breakfast always includes a muffin bread. The typical one has a soft crumb and a rounded shape. This bread of the Mediterranean diet is usually accompanied with olive oil, tomato, garlic or Serrano ham.
Galician bread
A product closely linked to tradition. Galicia is a land of bread and seafood. Each town has its characteristic bread that is made according to ancient traditional methods, so there is more than one variety of Galician bread. The best known are Fariña Galega or Pan de Cea, which is the first bread in Spain and Europe to obtain the PGI (Protected Geographical Indication).
Country bread
Known as the bread of the peasants in Catalonia. It is round in shape, with a hard crust and the crumb is kept soft for several days. Perfect for preparing a good butifarra sandwich.

We will close this series dedicated to getting to know some of the most famous breads in the world, strolling through the tables of Asia with all its ancestral energy and mystery, and then reaching our young and vibrant American continent. Asia and the Middle East. In the India, Afghanistan and Pakistan a very flat bread known by the name of Naan is consumed. The citizens of these lands usually take pieces of this bread to collect the food and put them in their mouths, since the use of cutlery is not appreciated in this culture. Pita bread, its origin is Arabic and has crossed borders due to its simplicity, flexibility and versatility when consuming it. In America, corn bread, traditional from the South of the United States, is frequently used to accompany barbecues or soups. It is made with corn flour and there are different versions. We cannot finish without talking about our arepa. Another of the flat breads from America that distinguishes our table. Its taste is one of the earliest childhood memories. Its versatility makes it accompany us throughout our lives without getting tired, we eat it as a side or filling, turning it into a dish in itself.

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