What Is Ciabatta?
If you're unfamiliar with Ciabatta, here's a simple introduction. A surprisingly modern Italian classic — ciabatta was invented in 1982 by Arnaldo Cavallari of Adria, Veneto, specifically to compete with the French baguette flooding Italian markets. Its name means 'slipper bread,' reflecting its flat, elongated shape with an irregular, hole-filled crumb. The extremely wet dough (75-80% hydration) produces the characteristic open structure — the biga (pre-ferment) gives ciabatta its complex flavor despite its youth. Now one of the world's most copied bread styles, the original Ciabatta Italiana is trademark-registered.
Where Does It Come From?
Ciabatta originated in Veneto, Italy. It's a beloved part of the local food culture and one of the dishes that best represents Italy's culinary tradition.
What Does It Taste Like?
Ciabatta has a distinctive flavour. The combination of Flour, Water, Olive oil creates a taste that is characteristic of Veneto's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Sliced horizontally for panini, or torn for bruschetta
Where Can I Try Ciabatta?
The best place to try Ciabatta for the first time is in Veneto, Italy. If you can't travel there, look for restaurants specialising in Italy cuisine in your city, or try making it at home using our recipe guide.
Is Ciabatta Suitable for Me?
Ciabatta traditionally contains Flour. Its spice level is 0, which may require adjustment for those sensitive to spice.
Learn More About Ciabatta
A surprisingly modern Italian classic — ciabatta was invented in 1982 by Arnaldo Cavallari of Adria, Veneto, specificall...
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