true, i do love the crust, and i don't know how that stupid shit got started in this country with throwing away the crust and/or cutting it off your sandwich. but i go against the american grain (lol) in many ways
The article says there are other (perhaps older) similar regional breads that later came to be considered types of ciabatta. Maybe that’s what they’re referring to?
Got a source? Couldn't find it, would be happy to add to article. Honestly, it makes sense that people were making white breads with high water content dough and chewy crust before. But he made it for a particular reason, named it, and it spread internationally from his example.
My grandma, aunt, and a former boss. Admittedly not great sources, but ask any boomer who toured or lived in Italy during that era if they had a ciabatta back then.
Honestly, I don't really get that one. Like, baguettes are also not really special. They're not shit, so better than 90% of bread, but it feels like someone slapped a marketable name on decent bread and that's all there is to it.
Maybe, I am just snobby, though. People do say that we've got good bakeries in my region, in general.