A type of rye bread of Italian origin that is not as heavy as its northern and eastern European counterparts due to the smaller proportion of rye flour used. It has a lightly colored crust and crumb and is a delicious bread for slicing and using for sandwiches or for dipping in olive oil. Some recipes call for the addition of caraway seeds, which gives the bread a more pronounced flavor, reminiscent of the hearty, full-flavored rye breads of the regions where rye bread is more of a staple than it is in Italy.
Food & Wines
Rye Bread (Italian)
