Ciabatta

Lore & Background

Ciabatta bread was first produced in 1982 by Arnaldo Cavallari, who called the bread ciabatta polesana after Polesine, the area he lived in. The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999. Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from baguettes imported from France, which were endangering their businesses, and so set about trying to create an Italian alternative with which to make sandwiches. The recipe for ciabatta came about after several weeks of trying variations of traditional bread recipes and consists of a soft, wet dough made with high gluten flour.

Reader's Guide

Ciabatta's significance lies in its creation as a direct Italian response to the French baguette, addressing a commercial threat to Italian bakeries in the early 1980s. Its name, meaning 'carpet slipper' in Italian, reflects its flat, oval shape. The bread's high hydration dough and strong flour produce its characteristic large holes and soft, porous texture. Regional variations have emerged across Italy, from the crisp-crusted ciabatta of Lake Como to the firmer versions in Tuscany, Umbria, and Marche, and the marjoram-seasoned bread in Rome. Whole-wheat and milk-added variations (ciabatta integrale and ciabatta al latte) have also developed. Internationally, ciabatta was introduced to the United Kingdom in 1985 by Marks & Spencer and to the United States in 1987 by Orlando Bakery. Its legacy includes widespread adoption and adaptation, making it a staple in many countries.

Did You Know?

• Ciabatta means 'carpet slipper' in Italian.
• It was created in 1982 by Arnaldo Cavallari in Adria, Veneto.
• The recipe was licensed to bakers in 11 countries by 1999.
• Ciabatta was introduced to the UK in 1985 by Marks & Spencer.