An Italian white bread created in 1982 by a baker in Verona, in response to the popularity of French baguettes. Ciabatta means ‘slipper’’ in Italian and describes the appearance of this oval, flattish yeast bread with an open texture and a crisp, floury crust. It is flavoured with olive oil and toasts well. Ciabatta is often used as the base for bruschetta.

Ingredients: white flour, semolina, extra virgin olive oil, water and sea salt.

Allegens: Wheat (gluten)

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