Ciabatta: A native of the northern Emilia Romagna region of Italy, ciabatta was given its name for its resemblance to a well-worn slipper. The trick to ciabatta is a high liquid content of the dough, a prolonged rising time and treating the dough with the same care as a baby, as they say in Italy. This is a loosely shaped loaf with an intricately patterned, crisp crust and varied crumb. Best when broken into pieces at the table and dipped into soups, sauces, olive oil and balsamic or paired with a strong cheese.

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