Italy has over 200 varieties of bread; see specialties by region

Italy is recognized worldwide for its gastronomy, and bread is one of the pillars of this tradition. Across its 20 regions, from North to South, including the islands, the country boasts more than 200 types of bread, each with local characteristics and artisanal production.

The varieties go far beyond the classic cake or the well-known slipper. There are breads made with ancestral flours, natural fermentation, and techniques passed down from generation to generation. Ingredients such as potatoes, honey, olives, herbs, and even dried fruits are included in recipes exclusive to certain Italian communes.

Recognition and protection

In Italy, six categories officially recognize the importance of regional breads:

• PAT (Traditional Agri-Food Product): national list that brings together typical products, defined by the Ministry of Agriculture with support from the regions.
• PGI (Protected Geographical Indication) and PDO (Protected Designation of Origin): European Union seals that certify products linked to the territory and traditional methods.
• From.CO (Communal Designation of Origin): title given by local councils to breads with a strong local link.
• STG (Guaranteed Traditional Specialty): protection for products with specific composition or preparation.
• Slow Food Prison: given to foods at risk of disappearing, promoting their preservation.

National Hall of Lievitati

To celebrate this cultural heritage, this weekend in Senigallia, on the Adriatic coast of the Marches, the Pane Nostrum – National Hall of Lievitati. The event brings together bakers, artisans and scholars to promote knowledge about flours, fermentations and new technologies in the sector.

Examples by region

See some of the best-known regional specialties:

Abruzzo

• Pane Cappelli
• Homemade bread from L'Aquila
• Noble bread from Guardiagrele
• Pane Solina

Basilicata

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• Carchiola
• Germana bread “iermana”
• Pane di Matera
• Potato bread from San Severino Lucano
• Pane di Trecchina
• Black bread
• Piccidat
• Petulla Shën Paljit

Calabria

• Cerzeto honey bread
• Homemade bread
• Bread with jujulene
• Pane di Cutro
• Pane di Pellegrina
• Canolo rye bread
• Pitta

Campania

• Marseillaise
• Caposele mufflet
• Nfrennula
• Camaldoli bread
• Baiano bread
• Calitri bread
• Yurman bread
• Montecalvo bread
• Padula bread
• Saragolla bread
• Villaricca bread
• Bread of San Sebastiano
• Paniedd' r' sirino

Emilia Romagna

• Bizulà
• Carsent
• Cherscènta frètta
• Cherseinta sotto le braci
• Ciaccio
• Coppia ferrarese
• Naturally leavened bread
• Pan casalen
• Pane di Castrocaro
• Pane schiacciato

Friuli Venezia Giulia

• Pan di Sorc
• Biga Servolana
• Pane Rosetta

Lazio

• Cacchiarelle
• Ciriola roma
• Filone sciapo
• Pamparito di VignanelloPane cafone
• Pane casareccio di Genzano
• Pane casereccio di Lariano
• Pane casereccio di Lugnola
• Montelibretti Casareccio Bread
• Bread with olive bianche and nere
• Pane di Canale Monterano
• Pane di semola di grano duro
• Bread of Veroli
• Whole-grain bread baked in the oven
• Panini all'olio

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Liguria

• Naturally leavened bread
• Homemade bread
• Pane di patate di Pignone
• Triora bread
• Pane Tirotto

Lombardia

• Carcent
• michetta
• Miccone
• Cool bread
• Rye bread
• Pan meìno
• Common bread
• Hard dough bread
• Rice bread
• Bread mix

Brands

• Naturally leavened bread
• Pane di Chiaserna
• Ungaracci

Molise

• Homemade bread
• Pine cone

Piedmont

• Rubatà
• Biova
• Campagnola buschese
• Casanzin
• Miacce
• Miche di Cuneo
• Pan barbarià
• Pane di Chianocco
• Pane di mais di Novara
• Pane di riso di Novara
• Rye bread
• Pan robi
• Pane nero di Coimo
• Tupunin

Puglia

• Cazzateddhra di Nardò
• Cazzateddhra di Surbo
• Cuddhura
• Cuturusciu
• Altamura bread
• Bread from Ascoli Satriano
• Durum wheat bread
• Bread of Monte Sant'Angelo
• Pane di Santeramo in Colle
• Laterza bread
• Traditional bread from upper Murgia
• Chests
• Passulate di Nardò
• Little pee
• Pucce

Sardinia

• Civraxu
• Carasau bread
• ZichiModdizzosu
• Pane ammodigadu
• Mane cicci
• Pane con gerda
• Orzo bread
• Pane 'e cargo
• Pane gutiaiu
• Pane e' poddine
• Spanking

Sicilia

• Lentini bread
• Castelvetrano black bread
• Cooked
• Cuddrireddra
• Unfortunate loaf
• Naturally leavened bread
• Home bread
• Pane di Monreale
• Bread of St. Joseph
• Cuddura di San Paulo

Toscana

• Bozza pratese
• Morocco of Casola
• Pane di Altopascio
• Pane di Montegemoli
• Garfagnana patate bread
• Pane di Po, Signano e Agnino
• Pane di Pomarance
• Pane di Pontremoli
• Bread of Regnano
• Vinca Bread
• Pane marocco di Montignoso
• Panini di granturco

Trentino Alto Adige

• Apple bread
• Breatl
• Dorf Tiroler
• Fela Strunz
• Germzopf
• Paarl
• Kaisersemmel
• Palabirabrot
• Pindl
• Puces
• Schuttelbrot
• Schwarzer weggen
• Vorschlag Paarl

Umbria

• Pane di Strettura

Valle d'Aosta

• Pan ner

Veneto

• Il Pan de Bari di Arcugnano.
• Ciopa Vicentina
• Valance
• Montasù
• Pan con la suca vedere
• Pan co l'ùa vedere
• Pane al mais
• Schizzotto
• Il Pane delle Rose di Santa Rita
• Ciopa a mano di Malo
• Il Pane del contadino di Costabissara