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lol “you know what the world has gone far too long without?”
“…uh. what”
“BREAD THAT’S ALMOST 50% AIR”
“the fuck?”
But the crust is yummy. Americans don’t value crust enough. Ciabatta is a good gateway to appreciate crust more.
true, i do love the crust, and i don’t know how that stupid shit got started in this country with throwing away the crust and/or cutting it off your sandwich. but i go against the american grain (lol) in many ways
I don’t believe that, tons of people claim to have been eating Ciabattas in the 60s and 70s.
They can’t all be misremembering.
The article says there are other (perhaps older) similar regional breads that later came to be considered types of ciabatta. Maybe that’s what they’re referring to?
At least 1 english language cookbook from before 1982 has the word “ciabatta”.
Got a source? Couldn’t find it, would be happy to add to article. Honestly, it makes sense that people were making white breads with high water content dough and chewy crust before. But he made it for a particular reason, named it, and it spread internationally from his example.
🥖
My grandma, aunt, and a former boss. Admittedly not great sources, but ask any boomer who toured or lived in Italy during that era if they had a ciabatta back then.
A google books search for pre-1982 books brings up at least one cookbook https://www.google.com/search?tbo=p&tbm=bks&q=ciabatta&tbs=,cdr:1,cd_max:Dec+31_2+1982&num=100
You are going to have to be more specific in that link. Ciabatta as a word (and a surname) existed before then.
Honestly, I don’t really get that one. Like, baguettes are also not really special. They’re not shit, so better than 90% of bread, but it feels like someone slapped a marketable name on decent bread and that’s all there is to it.
Maybe, I am just snobby, though. People do say that we’ve got good bakeries in my region, in general.
