Summary:
Bread and Italy, the two just sort of go together. This article shares some interesting facts about bread and Italy´s passion for baking some of the finest bread in the world....

Details or Sample:
Bread and Italy, the Perfect Pair

Although pizza, spaghetti and other pastas
are normally associated with Italy, bread
plays an extremely large role in the diets
of most Italians. There is rarely a meal
served in Italy where bread is not included. Italy and the word "bread" just seem to go together as a pair.

Roman Roots

Although no one really knows when the first bread was baked, bread has been around for thousands of years, with proof of being produced using the stone tools and ovens of men long ago. In ancient Rome, for instance, bakers were deemed very prestigious. Bakery was not only
important, but also ritual. Ovens were
even built in temples. Romans were the
first bakers to produce the flour to bake
what is known today as "white bread".
Romans were also responsible for tweaking the wheat´s milling techniques.

Around 100 BC, it is believed that Rome
contained more than 200 commercial shops that baked and sold bread. They also established a school of baking around 100 AD.

The roots of bread in Italy go far back in
time. The average Italian will consume half a pound of bread a day. All Italian bread is not the same, however. This is a common misconception - that Italian bread is only one type of bread. If you travel to various cities in Italy, you´ll discover that each area has its own distinct recipe for making bread.

The vast popularity of brick ovens throughout the years has contributed a great deal to the abundance of bread in Italy. Round ovens built from brick or local stone have been around in Italy for a very long time. Unlike other nations, where individuals rarely owned full rights to use an oven, ovens in Italy were typically owned by families and were
smaller in size.

Electric Ovens from America Introduced

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