Italians like crusty bread and the end piece of a good loaf of bread. There is always a battle for the end piece (la tozza) in my house. I used to laugh when I would hear “PB and J with the crust cut off” … cut the crust off? why would you do that? I actually dig out the doughy center!
Italians like bread crust.
We always have the same battles for the ‘heel’ of the bread – interesting to want 4 of them from roun d loaves!
But what fascinates me most are the many flavors of breads in Italy – and how fiercely loyal each region is to their own bread recipe!
Bonnie(valentinoswife)
Joe – I love your posts. They make me smile and shake my head in agreement. I recall as a child living in Brooklyn that we used to bring the bread from the ‘good Italian bakery’ when we visited my aunt in Long Island. It would be crusty and warm, the car ride was long, and it never arrived at the destination with ends!
Of course you fight for the crust! It’s the best part!
Oh Joe- how is it that we all have the same experiences…we all love the same things…its too cool! We can all relate and just talking about these similarities makes me feel at home!
I would love to make a loaf of bread with enough ends for everyone in the house.
How could I do that?
That’s one fine looking hunk of bread!
I’m another one smiling in agreement and D. digs out the centre too, Joe! There is no fight though, as luckily I like the middle sections. (To Susan – in France they used to produce a loaf of bread that was in the shape of an ear of wheat, if you get my drift. Can’t remember what is was called, but enough ends for a family of at least 8.)
WOW Sandi- have to find a photo of that bread!
I found it- it is called EPI bread…
Epi bread is a type of artisan bread which is often made at French-style bakeries. The bread is a popular picnicking bread, since it consists of a series of yeast rolls which are interconnected to look like a stalk of wheat. As diners need chunks of bread, they call pull rolls off without making a mess of the loaf. It is also relatively easy to make epi bread at home, and it can make an interesting novelty for a dinner party.
In French, epi is the word used to describe the flower of a wheat stalk. Since pain, roughly pronounced “pan,” means “bread” in French, epi bread may be listed as pain epi at many bakeries. A wide assortment of breads are usually on offer at a good French bakery, ranging from small rolls to hefty loaves. Epi bread is a classic and common artisan loaf, since it is easy to make and stylish to look at.
http://www.artisanbreadinfive.com/?p=152
You HAVE to eat the crust. It gives you curly hair, or puts hair on your chest, or makes your hair straight – or any number of other superstitions I’ve heard. Aside from those, it’s terrific.
I am the one that ALWAYS gets the crusty end piece of the bread…for me it’s the best part!
I can’t imagine eating bread without the crust. I’m totally with you on this one!
Hi all! Who doesn’t love the crust of a good italian loaf? The city where I grew up has an italian grocer. They get bread shipped in once a week. If you don’t get in early, you’re usually out of luck to snap up a loaf. When my kids were babies, we’d give them the end piece as a teether to chew on!
I’m with you…take out the middle and keep the crust.
Seems like we’re all on the same page… it was always ok to tear a small piece off in the car on your way home from the bakery. Making me hungry!
Always a pile of “insides” next to my dinner plate when eating crusty, warm Italian bread. My family would all battle for the ends at the table or eat 1/2 the loaf on the ride home. In my family it is a tradition for the babies to cut their teeth on the ends of the bread, closely watched of course. Know of someone who’s mom passed away and in her casket was lovingly placed the “ass” of the bread by her sister.
What is it with restaurants that don’t warm up the bread before putting it on the table? Maybe Joe, you can find the percentage of Italians who do and who don’t warm their bread. Almost fell over when someone warmed the Italian bread in a microwave!!! OUCH! Unless its a sandwich with mozzarella, tomatoes, and basil. I do mine warm! Then in the morning toasted with butter and a hot cup of coffee…………….Aaahhh!