Sliced Bread

Published on Sep 09, 2017

Sliced bread is the traditional bread used for the preparation of fragrant stuffed toasts or delicious sandwiches that, thanks to its dough is definitely smooth and soft, can be rolled up or cut in the typical triangular shape for hors d'oeuvres or appetizers are delicious and creative.
Today, almost exclusively, it is an industrial product, is difficult to find in the bakeries, but the weather was not so!
Linked to this kind of bread there is a popular saying that, as each phrase or any expression of the Italian language is never random, has a story and an explanation that leads us to the discovery of his birth:

The bread upside down brings bad luck!! Why?

In the middle Ages, one of the most important works, was that of the baker. Together with the bakers, in fact, they were considered as privileged people, as those who produced flour, even with only the residues of the processing, he had always insured the bread for his family.
Working the flour from the exit from the mill up to the sale in the form of bread.
Any bread that was baked was to be appointed on the basis of the customer: the bread of the knight, the bread of the lord, the bread of the servant, the bread of the pilgrim, the bread of the priest, etc, until you get to the bread of the executioner.
The executioner, the executor of death sentences, and was despised and marginalized by society, and with him all his family. This contempt was underlined and highlighted by the bakers who delivered bread to the contrary, with the bottom facing upward. From here is born the popular tradition of never put the bread on the table upside down, as it would bring bad luck.

It tells the story (according to some versions, in 1391, the other in 1864), which, offended, the executioner of Turin, turned to the authority complaining of this behavior, and so it was that issued an edict to forbid this attitude.
But made the law, found deception, and the bakers tried hard and invented a new type of bread, more or less in the shape of a brick, the same below and above, ideally to be delivered upside-down from how it had been fired, without the jailer noticing.

That is a legend, a mixture of historical events with characters existed really or popular stories, the birth of sliced bread is linked to the city of Turin.

As well as that of the sandwich, the sandwich triangular consists of two slices of white bread inside of the Caffè Mulassano in Turin was engraved on a plaque that reads “In 1926, ms. Angela De Michelis Nebiolo, invented the sandwich”.
In fact, the couple Nebiolo, returning from the United States with a toaster, were the first to propose, in Italy, the sandwich's hot and crunchy filling of ham and melted cheese, on toast. The true innovation success, however, came with the idea of using this bread soft without toasting and without crust, filled with endless, delicious and mouth-watering fillings (one of the most demanded today, there are the lobster, the truffles and bagna cauda). They were first used slices of white bread, carefully deprived of the crust, which was replaced by the bread for sandwiches, even more fluffy and soft thanks to the addition of the milk in the dough.

Enjoyed along with the drink, they were called the paninetti, until, some years later, Gabriele d'annunzio baptized them sandwiches, diminutive of partition wall, halfway between breakfast and lunch, practically a snack breaks hunger.
From the appetizer to the appetizer, was proposed shortly after as a midday snack, for a meal convenient and fast ideal for the lunch break.

Lunch with sandwiches had already spread to London, from 1762, with John Montague, the fourth earl of Sandwich: player avid of cards, during an important game, to be brought to him from the servitude of two slices of bread stuffed with slices of beef cut thin, thereby to quench the hunger and avoid getting up from the table.

The sandwiches were, however, appreciated in the whole of Britain from 1848, during the coronation of queen victoria, which offered them to their guests as an accompaniment to tea, next to biscuits and pastries, and tea sandwiches. From here was born the famous british tradition that provides, together with the tea of the 17, small sandwiches, savoury stuffed mostly with mayonnaise and cucumbers, to be enjoyed in a few bites (each slice of white bread if obtained four).

Mini sandwiches rustic, which are still today a must at any party or buffet: satisfy the tastes of all, thanks to the endless possible recipes (ingredients that you can combine are very various, sauces, meats, cheeses, vegetables, eggs, meat or fish) and are practical to prepare, as they can be made in advance.

Bread, commercially, they are found in many, but making it with your own hands gives satisfaction and excitement only, away from the care of the dough to the delicious aroma that spreads throughout the house.



Photographic sources and bibliographical:

iFoodStyle n°5


Caffè Mulassano

Notebooks Historical







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