Difference between French and Italian Bread

I love bread. Everybody in France love bread! It is an integral part of our diet (read my post about the bread industry in France).

Unlike Australia, we don’t really eat ‘square’ bread in France. ‘Square bread’ is called ‘pain de mie’. Pain de mie is only used to make Croque-monsieur (a toasted sandwich with butter, ham and Swiss Emmental cheese). Cereal/grain bread is also rarely consumed in France: 90% of French people eat baguette (crusty white bread), or sourdough, at EVERY MEAL! For special occasions, like Christmas, we eat Rye bread, walnut bread or wholemeal bread.   

The difference between French and Italian Bread
Traditional French and Italian breads are made with mostly identical ingredients in essentially the same way. Both countries bakers make a full range of breads with many regional variations within each country. The bread making industry in France is very controlled. In France, bread may not, by law, have added oil or other fat. Italian bread normally has a little olive oil. French baguettes is made of water, flour, yeast and salt, with a very small amount of dough improver allowed. Italian bread often contains a little bit of milk or sometimes sugar.

Tuscan Crusty Rolls
An awesome Italian sandwich starts with a high quality crusty bread and fresh ingredients

  • 4x Bakers Delight Pane Di Casa olive rolls
  • 100g Ricotta cheese
  • 150g Prosciutto ham
  • ½ cup sundried tomatoes
  • ½ cup fresh basil leaves
  • Ground black pepper
  1. Cut the bread rolls in halves and spread ricotta cheese on each side.
  2. Place Prosciutto ham, sundried tomatoes and a few fresh basil leaves on one side.
  3. Finish up with a touch of ground black pepper and close the rolls.

What is your favourite bread?

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