MAIN DE NICE

Main-de-nice

Literraly translated by “hand of Nice”, this bread has been quite forgotten as only one bakery in Nice, maybe in all of France, still bake it. According to them, the four fingers represent the four main valleys of the Alps Maritimes area: the Roya, the Tinée, the Vésubie, and the Var. Recommend: POOLISH PÂTE FERMENTÉE … Read more

CIABATTA

CIABATTA

Literally meanings slipper, this famous bread comes from Verona in the North-East of Italy. Its history is very recent as it was invented in 1982 by Arnaldo Cavallari, a baker who was looking for a bread to outcome the popularity of baguettes used in sandwiches. He first called it ciabatta polesana, after the Polesine region where he lived in. … Read more

FOCACCIA

Focaccia

This classic bread might be the most popular Italian specialty around the globe. It might be one of the first bread consumed in the Latin countries, such as actual Italy and Greece. Recommend: RESPECTUS PANIS PITA Its ancient origins are believed to have started around the 2nd century BC. The Phoenicians, Carthaginians, Greeks and tribes … Read more

POMPE À L’HUILE

Pompe-à-lhuile

Originating from Provence in South-East France, this brioche is made from olive oil, not butter. It doesn’t contain eggs either as the region was quite poor few centuries ago. Also called “pòmpa a l’òli”, this brioche is part of the 13 Provencal Christmas dessert, tradition to have 13 desserts, biscuits, fruits and chocolate on the … Read more