The Beginning Of Italian Bread Dipping
Did you know that the bread that the tasty treat of Italian bread dipping in an olive oil dipping dish had a long history before becoming popular in Italy? The history of bread as a food staple has ancient beginnings. Bread making began with the dawn of human culture. Some date it back as far as 10,000 years ago and placed it in the Mediterranean Region. The preparation of bread is acknowledged by scholars to be about the same time as the beginning of farming, when the development of crafts such as pottery and weaving, and the making of polished stone tools began. One of the main parts of the Mediterranean Diet is olive oil, and thus leads to bread dipping in a dipping dish with gourmet olive oil.
What Kind Of Bread Was Used In Italian Bread Dipping?
Bread was considered the staff of life, long before the introduction of metalworking, writing, or other developments of urban civilization. Over the millennia, the taste of bread changed with the availability of ingredients, influences in local customs and culture, economic and climatic conditions, as well as methods of preparation. It is documented the earliest breads were unleavened. Numerous kinds of bread were noted because of variations in grain, thickness, shape, texture, and taste which varied from region to region and culture to culture. Biblical documentation references bread as an important food stuff and also as significant spiritual offerings.
Italian Bread Dipping In Olive Oil Dipping Dishes Now Featured In American Restaurants
In many countries flat bread or bread cakes, of both leavened and unleavened bread, are still prepared today just as they were made of old, especially at times of religious celebrations and observances. These bread loaves or cakes are often coated on the upper surface with olive oil and take on a glossy brown color when cooked; and sometimes they are sprinkled over with aromatic seeds and spices, which adhere to the bread loaves and impart a spicy flavor. Bread dipping has evolved to where it now has its place in a set of olive oil dipping dishes on American restaurant tables, as well as Italian restaurants.