Ciabatta

This Italian speciality, that originates from the northern Italian province of Lombardy, is crusty and has a marvellously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavour and a soft, delicate texture. In 1982 a small band of dedicated flour experts got together to talk about dough. One of them, Arnoldi Cavallari, a miller in his late forties became especially excited. For years, Rome could only look on in horror as large-scale baguette imports from France threatened to monopolize the lucrative Italian sandwich industry. It was time to hit back with an equally commercially viable product. That’s how Cavallari came up with the Ciabatta Polesano. It was hailed as the bread that saved Italy, and since then it has rocked the sandwich world.

Puratos ingredients to create Ciabatta

O-tentic Durum

Inspired by the southern-Italian sourdough that has durum wheat flour at its heart, O-tentic Durum is perfect for creating crusty Mediterranean-style breads that taste aromatic and nutty, as well as creamy.

S500 Acti-Plus

Premium bread improver for all types of breads: outstanding volume, regular shape, finer crumb structure, distinctive taste & flavor by natural fermented powder

Sapore Traviata

Sapore constitutes a range of sourdough and other solutions based on fermentation that offer a natural, traditional and differentiating taste and structure to finished baked products.

Sapore Rigoletto

Sapore constitutes a range of sourdough and other solutions based on fermentation that offer a natural, traditional and differentiating taste and structure to finished baked products.

S500 Ultra

An all-purpose improver; providing dough tolerance and good volume for all types of bread applications.

Discover our Ciabatta recipes