Ciabatta Bread

Calories, kcal: 262 Proteins, g: 7.7 Fats, g: 3.8 Carbohydrates, g: 47.8

Ciabatta is an Italian white bread made from wheat flour and yeast. Translated from Italian literally this word means "carpet slippers", flip-flops or boots, and this sweet product is called so not because of the shape, as it is mistakenly believed. The Italian expression cucinare uno ciabatta is similar to the Russian to make legs.

This bread features a crispy crust and pulp with a large, unevenly distributed porosity. Since the late 1990s, this type of bread has become very popular in Europe and the United States, and began to be widely used for making sandwiches.

Ciabatta was originally baked only in Liguria, but now this type of bread is common throughout Italy and even outside of it, for example in Spanish Catalonia, where it is popular under the name chapatta. The ciabatta, baked in the Lake Como area, has a crisp crust, soft, porous texture, and a light bread. Ciabatta baked in the regions of Tuscany, Umbria and Marche can be completely different - from bread with a hard crust and dense pulp, to bread that is softer and lighter (calorizer). In the United States of America, ciabatta is usually baked from a wetter dough, which requires machine mixing and the addition of special enzymes and sourdoughs.

The secret of this bread lies in the use of live yeast and the long (over 12 hours) proving time. According to the classic Italian recipe, the ciabatta is baked in a special stone oven. Modern housewives, in whose kitchen there was no room for such, can use a flattened stone. It is placed in the oven and heated, after which a baking sheet is placed on it with ciabatta ready to bake. According to the assurances of Italian bakers, this allows bread to be baked evenly from all sides.

There are many varieties of ciabatta. Bread made from whole wheat flour is called ciabatta integrale (whole ciabatta). In Rome, ciabatta is often baked with olive oil, salt and marjoram. If you add milk to the dough, you get ciabatta al latte ("ciabatta with milk").

Calorie content of Ciabatta bread

The calorie content of Ciabatta bread is 262 kcal per 100 grams of product.

Composition and useful properties of Ciabatta bread

In its composition, Ciabatta bread contains vitamins: A and E, some species from group B, a large amount of folic acid. Of the minerals it contains a lot of phosphorus and calcium, magnesium and zinc. Also, Ciabatta bread is rich in amino acids: glycine, lysine, valine, methionine, phenylalanine and others.

The use of ciabatta bread in cooking

The ciabatta is ideal for making all kinds of sandwiches, snacks and sandwiches (such as chicken balsamic ciabatta) (calorizator). It is often served with salads and soups. In Italy, it is on its basis that bruschetta, popular all over the world, is made. In addition, ciabatta pairs well with ham, cheeses and wine.