What is the Traditional Panitaly Ciabatta
The Traditional Panitaly Ciabatta is a classic of rustic Italian baking, offered in a convenient 265-gram pre-baked and frozen format. With its typical elongated and flat shape, this bread is designed to provide food professionals with a product of excellent quality and maximum visual and taste appeal, ideal for any type of venue.
The leavening process
The secret of this ciabatta lies in the use of biga, a pre-ferment that requires long and careful resting times. Natural leavening lasts for over 16 hours. This slow process not only gives the bread structural lightness and high digestibility, but also develops complex and deep aromas reminiscent of traditional artisanal baking.
Palate characteristics
After baking, the ciabatta releases an intoxicating aroma. The crust is thin, lightly floured on the surface, and incredibly crispy, while the inside reveals a soft, perfectly moist crumb characterized by large and irregular holes. The taste is balanced, perfect for accompanying both delicate flavors and strong-character ingredients.
Uses in professional catering
Its generous dimensions (approx. 32x10x5 cm) make it the perfect bread for preparing rich and substantial sandwiches, highly requested in pubs and sandwich bars. Cut into thick slices, it becomes an excellent base for warm bruschetta and rustic crostini. Sliced and served in the breadbasket, it elevates the restaurant's offering, accompanying charcuterie boards, cheeses, and soups.
Format and preparation
The product is packaged in 10-piece cartons to optimize freezer space (storage temperature -18°C). Preparation is extremely fast: simply bake the still-frozen ciabattas in a preheated oven at 180-210°C for about 14-16 minutes. This ensures the restaurateur always has fragrant bread, baked fresh when needed, avoiding unnecessary waste.
