Slipper bread goes way, way back

Friday, July 14th, 2017

After reading about David Brooks’ beleaguered friend “with only a high school degree” who had to confront “ingredients like soppressata, capicollo and a striata baguette” at the gourmet sandwich shop, I thought of my own privileged progeny growing up with ciabatta, which I did not remember from my own childhood — for a very good reason:

Ciabatta (literally slipper bread) is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes.

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