A Taste Of

Durum wheat semolina ciabatta 32 cm

This unparalleled Italian classic, born in Como in the 1980s, has become Panitaly’s most emblematic product thanks to its incomparable aroma and flavour. With more than 16 hours of natural fermentation, our ciabatta boasts a thin crust and a particularly open crumb thanks to high dough hydration levels. It is made with durum wheat semolina (typically used in Northern Italy), one of the most popular ingredients in Italy.
33 per box



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Channel Retail
Range A Taste Of
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Recipe Italian
Technology Part baked - rustic

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