Comments on: Stuff Italians Like

By: Annette

Annette — Sat, 20 Jun 2009 21:03:39 +0000

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!

By: Joe

Joe — Fri, 19 Jun 2009 19:24:42 +0000

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!

By: Food Hunter

Food Hunter — Fri, 19 Jun 2009 16:27:39 +0000

I’m with you…take out the middle and keep the crust.

By: Anna

Anna — Fri, 19 Jun 2009 16:06:28 +0000

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!

By: LuLu

LuLu — Fri, 19 Jun 2009 13:35:38 +0000

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!

By: Ciaochowlinda

Ciaochowlinda — Fri, 19 Jun 2009 12:52:42 +0000

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.

By: Susan Valvo

Susan Valvo — Fri, 19 Jun 2009 11:30:00 +0000

http://www.artisanbreadinfive.com/?p=152

By: Susan Valvo

Susan Valvo — Fri, 19 Jun 2009 11:27:01 +0000

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.

By: Susan Valvo

Susan Valvo — Fri, 19 Jun 2009 11:21:53 +0000

WOW Sandi- have to find a photo of that bread!

By: casalba

casalba — Fri, 19 Jun 2009 08:03:54 +0000

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.)