Ciabatta Bread – Perfect for Dipping
The Ciabatta bread was first produced in 1982 by Francesco Favaron, a baker from Verona, in collaboration with Molini Adriesi who provided the flour to produce the bread. Favaron named the bread ciabatta as he said that the shape of the bread reminded him of the slipper (ciabatta) of his wife Andreina.
Many regions have their own variations on the original recipe or a bread that closely resembles ciabatta and has become accepted as a variety of ciabatta. Ciabatta bread was introduced to the United Kingdom in 1985 by Marks & Spencer, then brought to the US in 1987 by Orlando Bakery, a Cleveland firm.