Ciabatta Bread

In the city of Adria, in the 80s of the last century, Mr. Arnaldo Cavallari, after a career in the world of Rally, began to devote himself to the “white art” (art of flour, baking industry), a sector in which his family had already run a business for some time. Inside the laboratory he experimented, kneaded and, at a certain point, churned out a beautiful bread made with 70% hydration on the weight of the flour and an indirect leavening with a biga (type of pre-fermentation used in Italian baking).It was so good that, in 1983, he decided to patent it with the name of “Ciabatta Italia” and to make it known to the whole world.