More and more people want to get their hands dirty. And the result is not only delicious, but it can also be a tasty trip
Italian rustic bread
Bread is an essential food for Italians, present in almost all houses and restaurants. There are several types of bread in Italy: ciabatta, focaccia, pugliese, tuscan and many others. Eataly has its own recipe for rustic bread, naturally fermented, with thicker rind and soft interior.
Chapati bread, India
One of the oldest breads in the world, chapati is a bread that can replace rice during Indian meals. It does not take yeast, has a flat shape and thin thickness. Because it gets ready very quickly in the pan, it is a practical recipe to make at home.
Bolo do Caco, Madeira Island
The name is misleading: the bolo do caco, in fact, is a bread - and one of the most typical dishes on the Portuguese island of Madeira. Round and flat, it is crunchy on the outside, soft on the inside and usually accompanies meals. In Madeira, it is roasted on a basalt stone known as caco, which explains the name of the delicacy.
A symbol of Bavarian cuisine, knot-shaped bread is now appreciated throughout Germany and can easily be found in almost every bakery in the country. The recipe can be served either as salty or sweet and the type of accompaniment is up to your imagination. It can be sprinkled with coarse salt (this is the most typical), covered with cheese, seeds, mustard or butter with chives in the salted version. As for candy, the sugar icing with cinnamon or chocolate is not wrong.
Batbout Bread, Morocco
Batbout is known as the Moroccan version of pita bread (the classic pita bread), with a soft texture. The recipe is made in a frying pan and takes less than two minutes to prepare, which is when the bread is inflated. Batbout accompanies meals and can be served with butter or honey, or also to make sandwiches.
Delicious bread, Bahia
The typical Bahian delicacy, especially in Salvador, is present both in celebrations and special dates and in everyday life - and it is arriving more and more in the other states of the country. The secret of the recipe is the point of the dough, which should always make the delicacy white and the cheese filling creamy.
In Britain, a true afternoon tea is not complete without scone, a slightly sweet bread, slightly crunchy on the outside and soft on the inside. Typically, the British eat scones with jam and clotted cream (a thicker type of cream, hardly found outside Britain) - but the possibilities for increasing the recipe are endless, both for the sweet and salty versions. You can add dried fruits, chocolate chips, cheese, bacon, herbs and so on to the dough.
Kaak Bread, Middle East
Typical of Lebanon, but also found in the regions of Syria, Jordan, Israel, Palestine, kaak is a soft bread covered in sesame and shaped like a ring. It is a popular street food and can be eaten plain or accompanied by zaatar, olive oil, cheese, cream cheese and so on.
Medialunas, Argentina and Uruguay
Classic for breakfast and tea houses for Argentines and Uruguayans, medialuna is a Latin version of croissant - only softer, fluffy and slightly sweet. The more traditional ones usually carry a sugar syrup, which adds extra shine to the recipe, but they can also be stuffed (with dulce de leche, of course) or even savory, with ham and cheese as a sandwich, for example.
Pan Sera, Curacao
It is very unlikely that you have heard of this typical bread on the island of Curaçao in the Caribbean - and now you will know how to do it. The pan will be a flat bread and denser due to the small amount of yeast in the recipe, which has been made on the island since before bakeries existed there. It goes well with butter, cheese or fish.