Ciabatta
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Ciabatta is a type of Italian white bread known for its porous, airy interior and crisp crust. It is made from wheat flour, water, salt, and yeast, and is typically leavened for a long time, giving it a distinctive texture. The name 'ciabatta' translates to 'slipper' in Italian, referring to its flat, elongated shape.
Why it's used
Ciabatta is often used as a base for sandwiches, paninis, and bruschetta due to its sturdy yet soft texture. Its porous crumb readily absorbs sauces and dressings, making it suitable for dishes like chicken scampi or as a side for pasta meals. Manufacturers use it as a flavorful bread option in prepared foods.
Health notes
Ciabatta is a food ingredient, not an additive. As a staple food, it is a source of carbohydrates and some B vitamins. The U.S. Food and Drug Administration (FDA) does not regulate bread itself as an additive. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have not evaluated ciabatta as a food additive. Evidence does not suggest adverse health effects from typical consumption of bread.
Allergen info
Ciabatta is made from wheat, which is one of the FDA's 9 major food allergens. It also contains gluten.