Comments on: Hey, What’s Up With the Bread in Umbria?

By: Liz

Liz — Wed, 28 Nov 2012 14:09:02 +0000

Traditional Umbrian bread is the reason I learned to make bread! I’ve even won over my Italian husband, who up until recently insisted that the local bread was better for the reasons you reference in “La Scarpetta.” Salt! Give me salt!

By: rebecca

rebecca — Wed, 01 Sep 2010 18:36:43 +0000

Hi Ilario…it may be that explanation regarding the use of naturally salted mineral water, as Rieti is an area which is rich in spring water as well. Yes, I agree…I don’t like breads which are too cooked crust!

By: Ilario

Ilario — Sun, 29 Aug 2010 00:45:26 +0000

My grandmother, who lives in Cantalice (Rieti) used to bake this unsalted bread too. Me and my family live near Rome but still buy only this “pane sciapo”. We love it: it’s just perfect for scarpetta or with some slices of fresh prosciutto.
We don’t like roman bread, insted: too chewy and a little burnt.

By: rebecca

rebecca — Sat, 28 Aug 2010 19:49:17 +0000

Amy, hilarious.

By: rebecca

rebecca — Sat, 28 Aug 2010 19:49:01 +0000

Ah, George, are you pining for some good Umbrian food?!?

By: rebecca

rebecca — Sat, 28 Aug 2010 19:48:34 +0000

Jeffrey and Gil…I did a little research and found that, aside from the Papal tax question, many areas in rural Italy which used mountain spring water in their cooking (including bread making) tended to make saltless bread because the water itself is so rich in mineral salts, so they were able to get those nutrients simply by using their water to make the dough. This might explain why areas of Tuscany also historically make saltless bread….

By: rebecca

rebecca — Sat, 28 Aug 2010 19:43:09 +0000

I seem to have hit a nerve with many who have had close encounters with Umbrian bread! Thanks, Rosemary, for you comments!

By: rebecca

rebecca — Sat, 28 Aug 2010 19:37:56 +0000

Tina, that’s so funny…when I can find it, I always get pane pugliese at the bakery! Umbria misses you, however…don’t get too carried away by the charms of Puglia!

By: Tina

Tina — Sat, 28 Aug 2010 18:33:15 +0000

It’s the one single thing I don’t miss about living in Umbria! And one of the greatest things I love about living in Puglia – the bread. :-)

By: Rosemary

Rosemary — Thu, 26 Aug 2010 11:40:51 +0000

You really hit the nail on the head! That’s exactly how I felt the first time I tried Umbrian (and dare I say, Tuscan) bread. But once you discover the secret of it’s “subtle” flavors, i.e. edible fork and toasted/grilled for enjoying olive oil – but first rubbed with a clove of garlic, drizzled with the extra virgin and sprinkled liberally with salt — it is totally amazing! Your post made me smile with my memories. Grazie!