Ciabatta [ tʃabat ː a] is ​​a type of bread Italian origin from wheat flour, salt, yeast, water and olive oil. Translated into German Ciabatta means slipper, what should result from the usual flat, wide and elongated shape of the bread. The bread is usually made ​​with wheat sourdough, in addition to yeast, which provides both the loosening as well as the aroma.

This pastry has an uneven and coarse pore structure and strong crust. Based on the amount of flour about 2.5 % yeast, 5% and 4% wheat sourdough olive oil are added. The aroma is very well trained by the long left to stand for up to two hours. Because of the long resting time the doughs are performed at about 25 ° C. The dough must be worked carefully to ensure that the coarse structure is preserved. Before baking, the dough pieces are rolled in rye flour. Is baking the pastry hot at 250 ° C, then to be baked at 200 ° C.

Several variants were produced by the addition of walnuts, dried tomatoes, olives, herbs, often oregano and thyme, and spices.


According to the Istituto Nazionale di Sociologia Rurale this bread was developed in 1982 by Arnaldo Cavallari in a bakery in Rovigo in Veneto and first marketed. That purpose he used a new type of flour from the mill his family. The model was a type of bread that is traditionally produced in the Province of Como. Cavallari presented his product after the successful development from the beginning industrially produced. In 1982 he left for his bread ciabatta Polesano protect the name by trademark law in 1989 also the name ciabatta Italiana. Cavallaris company Molini Adriesi owns the license rights to distribute abroad.