Here is coppie ferrarese, the bread of Ferrara in Emilia Romagna
This is pane pugliese from Puglia
My local foccacia, often called fugassa, which is practically flat
The unforgettable pane carasau or “carta di musica” (sheet music) bread of Sardinia (you might have seen Anthony Bourdain’s family make this on his show)
I think of pane di semola as typical of Roman restaurants, but I actually don’t know where it is from
I could go on and on like that for all the regions. In the north, near Austria, it is very typical to find black or brown breads. There is a fabulous winter bread in the valle d’Aosta called “pane ner” that is made in huge loaves to last the whole winter, and then hung from the ceiling to keep rodents from getting at it. This slices are sawn off each day with a long piece of tough string, often to make an amazing baked cheese and cabbage soup, which uses the dark dry bread for its bottom layer.
