Pane ticinese

"Pane Ticinese" or "Bread of Ticino" is a cherished white bread from the Swiss canton of Ticino. Known locally by various names such as "pane riga" "reale" or "lireta" this bread is distinguished by its unique shape and soft texture. The small loaves or rolls are designed to be easily torn apart by hand, thanks to the oil incorporated into the dough.

Historically, white bread, including "Pane Ticinese" was considered a luxury in Ticino until the early 20th century. Most people typically consumed bread made from rye or chestnut flour. The distinctive form of "Pane Ticinese" characterized by its small, interconnected loaves meant for individual consumption, was introduced to Ticino from Italy. In the 1950s, the Swiss Bakers' Association played a significant role in popularizing this bread across Switzerland.

To make "Pane Ticinese" you begin with a dough composed of water, white flour, 'biga' (a starter made of flour, yeast, and water), salt, and oil. The dough is divided and shaped into small oval loaves called "michette." After rising, the loaves are brushed with an egg wash and baked until they attain a beautiful golden brown color. This bread is a staple in Swiss households and is readily available in bakeries and supermarkets, often sold as a composite loaf consisting of multiple small loaves. In Ticino, if the bread becomes stale, it is frequently repurposed to make "torta leventinese" a delectable bread pudding.