Pain

Pan de bono is a traditional bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South American cheese breads like pan de queso, difference being added conr flour or cornmeal, and a hint of sweeteness due to the addition of sugar. It is usually served warm with a cup of hot chocolate on the side. Some claim that the name pan de bono was created after an Italian baker in Cali who used to yell pane del buono (good bread), while others say that it is named after a place called Hacienda El Bono, where it was first made.

Pan de bono

Guatemala

Hailing from Guatemala, pan de camote is a type of sweet bread that is made with sweet potatoes. Although a traditional specialty of the Izabal region, it's also prepared in Peru. Apart from the sweet potatoes, the bread typically contains flour, butter, sugar, salt, yeast, and water, and it is usually brushed with eggs before baking. Some versions also call for the addition of cow's milk or coconut milk to the dough, while others use vanilla, cinnamon, nutmeg, or even nuts to enhance the flavor. The sweet potato mixture is usually baked as a rectangular loaf, although it can also be shaped into small buns.

Pan de camote

Spain

Pan de ca&ntilde;ada is a flatbread native to the Spanish region of Aragon, characterized by its flat, elongated shape with characteristic grooves designed for drizzling with extra virgin olive oil. This bread varies in size and can be sweet or salty. It has a moist, spongy crumb with an irregular pattern and a thin, slightly crunchy golden crust. The olive oil used acts as a natural preservative, keeping the bread tender for several weeks. Each Aragon town has its own recipe, but common ingredients include wheat flour, water, a bit of yeast, and salt. For example, a popular recipe is a pan de ca&ntilde;ada sandwich stuffed with Aragon lamb. Ca&ntilde;ada bread was popular among shepherds, who consumed it during their long journeys along ravines known as "ca&ntilde;adas," which gave the bread its name.

Pan de cañada

Pan de Cea is a traditional type of bread made in the Municipality of San Cristovo de Cea, in the north-west of the Province of Ourense. It is made by kneading wheat flour, water, salt and masa madre, the previously fermented yeast dough, into an elastic and tough dough. The bread dough is then left to ferment, or rest, for 45 to 60 minutes. The bread is then kneaded once more and baked in special, wood-burning granite ovens. These ovens are the characteristic feature of the production of this bread and are specially shaped to ensure uniform baking.

Pan de Cea

Pan de Cruz de Ciudad Real is a traditional type of bread made in the province of Ciudad Real. It is made by kneading wheat flour, water, and salt and baking it in wood-burning ovens. Pan de Cruz de Ciudad Real is a round, very dense and compact bread with a smooth, golden crust. The most characteristic feature, however, is the cross-shaped cut on the top of the bread. Inside, this bread is white, smooth and spongy in consistency with almost no air bubbles. This bread does not dry easily and remains fresh for six to seven days. One can readily recognize this bread by the PGI logo sticker that can be found on the bottom of the loaf.

Pan de Cruz de Ciudad Real

Pan de huevo is a Chilean egg bread roll that is typically consumed as a snack at local beaches, where it&rsquo;s traditionally sold by women wearing all-white uniforms. The bread roll is made with a combination of flour, baking powder, sugar, eggs, vanilla, and butter. It is recommended to consume pan de huevo with butter. Interestingly, pan de huevo hardens quickly, so it should be eaten as soon as possible after it has been baked.

Pan de huevo

Pan de Mallorca are flavorful Puerto Rican bread rolls characterized by their soft, buttery, and fluffy texture. The bread consists of flour, yeast, milk, water, egg yolks, and butter. It is believed that pan de Mallorca originates from ensaimadas, a sweet pastry from the Spanish island of Mallorca. It is recommended to serve these rolls sliced and buttered, then pair them with a hot cup of coffee, although they can also be consumed in a savory version with ham and cheese.

Pan de Mallorca

Colombia

Le pain au fromage est un pain originaire de Colombie, plus précisément de la région de Paisa, où il est extrêmement populaire. Les principaux ingrédients sont la farine de tapioca et le fromage râpé, mais c'est l'amidon de manioc fermenté qui donne à ces petits pains leur légèreté et leur volume. On les mange au petit-déjeuner ou en parva, un en-cas rapide pour le petit-déjeuner, nature ou fourré de fromage à la crème ou de gelée.

Pain au fromage

Le pandesal est un petit pain populaire des Philippines. Son nom vient de l'espagnol « pan de sal », qui signifie « pain de sel ». Cependant, malgré son nom, le pandesal est typiquement légèrement sucré plutôt que salé. L'extérieur est généralement recouvert de chapelure fine, ce qui lui donne une texture unique. Ce pain est un aliment de base sur les tables de petit-déjeuner de nombreux Philippins et est souvent apprécié trempé dans du café chaud ou fourré de diverses garnitures comme du fromage, du corned-beef ou de la confiture de noix de coco. Au fil des ans, ses ingrédients simples, à savoir la farine, la levure, le sucre et le sel, ont apporté réconfort et subsistance à des générations de Philippins.

Pandésal

Italy

Altopascio bread is a traditional saltless bread from Tuscany. It's made from type 0 wheat flour, natural yeast, and water, which gives it a unique flavor. The dough, called sconcia, is left to rise while covered with hemp cloths. Sconcia is formed into rectangular or elongated shapes, and it's then baked for one hour. The bread has a crunchy golden crust and a soft texture of the interior.

Pane Altopascio

Popularly called carta musica, due to its resemblance to an old music sheet parchment, pane carasau is a traditional Sardinian flatbread whose origins have been traced to the Nuragic Age, circa 1900-730 BCE. Because of its long storage life, pane carasau was once a staple food of Sardinian shepherds during their trips to mountain pastures. This artisan Italian bread is made with durum wheat flour, water, yeast, and salt; it is extremely thin and twice-baked for extra crispness. With quite a unique flavor and a heavy aroma of cereals, barn, and wood-burning ovens, this flatbread is delicious as a cracker and is typically enjoyed as an accompaniment to various snacks, cheeses, appetizers, and soups. Pane carasau is also used for preparing another classic of Sardinian cuisine called pane frattau, a lasagna-style dish made with crispy sheets of carasau that are soaked in hot water, then layered with tomato sauce and pecorino Sardo cheese.

Pane carasau

The bread of Genzano is named after its birthplace, a small town settled on a hill overlooking the Lake of Nemi, where the art of bread-making has been carried out for centuries. The sturdy-crusted pane casareccio is made with soft or semi-soft flour, wheat bran, natural yeast, and salt. Though Genzano bread has been traditionally produced only in the province of Rome, after the 1940s it became popular across the region. Pane casareccio di Genzano can be enjoyed with typical Roman charcuterie products, used for bruschettas, or it can be served with various stews, soups, and sauces.

Pane casareccio di Genzano

Named after a town settled on one of the Murge plateau hills, pane di Altamura is a country-style sourdough bread that has been traditionally produced in the provinces of Bari and Barletta-Andria-Trani for centuries. It is made only with durum wheat dough, natural yeast, salt, and water. Once the staple food of Murge people, these large loaves of bread were kneaded in Altamura's households, branded with the family name, then baked in community ovens. Since the loaves were supposed to feed whole families for one or even two weeks, the bread of Altamura had to be very durable, which is, even today, one of its most prized features. For a simple snack, pane di Altamura is simply drizzled with extra virgin olive oil and sprinkled with salt or smeared with tomato or olive tapenade. It is also an essential ingredient in many traditional recipes such as the zuppa povera, an aromatic tomato soup with toasted cubes of Altamura bread.

Pane di Altamura

Pane di Laterza is a round-shaped sourdough bread with a crispy, dark golden-brown crust and soft crumb. Made with natural yeast, durum wheat semolina flour, water, and salt, this slow-rising bread develops an extraordinary flavor that is additionally enhanced by the baking procedure which closely follows ancient traditions. The bread is baked in stone ovens where the fire is made from aromatic wood varieties such as olive, mastic, and oak, sometimes even with the addition of almond husks or apricot seeds. Once the right temperature has been achieved, the embers are removed and the dough is baked without direct contact with fire. Pane di Laterza can last for days, remaining crispy on the outside and soft on the inside. It is a delicasy on its own, but it also pairs nicely with cheeses and a glass of full-bodied red wine.

Pane di Laterza

Named after an ancient city and the province of its origin, pane di Matera is a country-style sourdough bread made with semolina dough, natural yeast, salt, and water. Due to special kneading methods and the use of a local wheat variety called Senatore Cappelli, the unusually-shaped Matera bread will stay fresh for up to a week or sometimes even longer, keeping its unmistakable flavor and aroma. It is especially good when combined with local cheese and charcuterie products, but it can also be used for bruschettas, or as an ingredient in various dishes such as the rustic cialledda Materana, a local specialty made with onions, tomatoes, and soaked Matera bread, altogether flavored with oregano and olive oil.

Pane di Matera

Pane di Monte Sant'Angelo is a distinctive bread from the town of Monte Sant'Angelo in the Gargano area of Puglia, known for its particular characteristics, such as a soft yet crunchy crust and a dense, soft interior. The bread is traditionally made from hard wheat flour, water, natural yeast, and salt. Extra virgin olive oil is also sometimes included. The entire preparation process is manual, from mixing and shaping the dough to baking it in a wood-fired oven. Historically, the loaves were quite large, weighing 5 to 6 kilograms and measuring 70 to 80 centimeters in diameter. Today, the loaves come in a variety of sizes, ranging from 20 to 100 centimeters (8-40") in diameter, and the crust's thickness ranges from 2 to 5 millimeters (1-2").

Pane di Monte Sant'Angelo

India

Paneer kulcha is a traditional dish that's especially popular in its flaky Amritsari-style version. The dish consists of leavened flatbread called kulcha that's stuffed with paneer cheese. Although there are many variations, the flatbread is usually stuffed with crumbled or grated paneer, chili peppers, coriander leaves, chaat masala, carom seeds, and salt. The dough for the kulcha is made with flour, dahi, ghee, sugar, salt, water, and baking soda and powder. Paneer kulcha is often prepared during winter, and it's traditionally cooked in a tandoor oven. Serve the dish with chole, raita, yogurt, or chutneys on the side.

Paneer kulcha

Paneer naan is a traditional flatbread and a version of naan. The dough is made with a combination of flour, yeast, sugar, salt, and yogurt. Once rolled, it&rsquo;s usually stuffed with freshly grated paneer cheese (preferably homemade), coriander, masala spices, and cumin. Although plain naan is baked in a tandoor, this stuffed version is typically baked in a tava pan until the dough puffs up and becomes golden brown. Once done, paneer naan is brushed with melted butter or ghee, and it&rsquo;s then served while still hot. It&rsquo;s recommended to pair it with various Indian dishes such as curries or dal makhani.

Paneer naan

Pane frattau is a traditional Sardinian dish that was originally invented by local farmers as a way to use up old bread. It consists of the wafer-thin and crispy pane carasau flatbread which is first dunked in hot broth, then topped with tomato sauce, grated Pecorino cheese, and a poached egg. The locals say that pane frattau is an alternative to a dish of pasta because it's easier and quicker. The ingredients may vary from area to area, so tomato sauce might be replaced by sheep broth or water, while the poached eggs are not mandatory. It's recommended to serve the dish with Cannonau, a bold red wine.

Pane frattau

Pane giallo di Allumiere is a traditional bread originating from Tolfa and Allumiere near Rome. The bread is made with a combination of yeast, durum wheat semolina, and water. It's made without a grain of salt. The dough is kneaded slowly, and it's then left to rise on a wooden table at room temperature for two hours, covered with a cloth. Later, it's baked over chestnut wood in a wood-burning stove for an hour. This bread is yellow in color due to its fine-grained crumb, and it's very aromatic with an intense fragrance of the grains. The flat, rectangular bread comes in two forms: a single loaf, and two paired loaves (called la coppia).