Represents the Unity

An agricultural product that represents the unity of Italy in 1860, from north to south, could be bread. 

Bread has traditionally been a staple food consumed in all Italian regions, and its production and consumption have been an integral part of the daily life of Italians in the 19th century. 

Bread is a symbol of unity as it was consumed by all social classes and in all regions, representing a common element that united the different cultures and culinary traditions of Italy. 

During the country’s unification process in 1860, bread continued to be an essential food consumed from north to south, and its consumption remained a tangible sign of Italian national identity. 

Even today, the true symbol of national unity for one in two Italians is bread, the gastronomic product par excellence of the beautiful country: this is what emerges from the survey conducted by the CIA-Italian Farmers Confederation. 

Moreover, bread has a deep cultural and symbolic meaning in many Italian regions, with variations in its preparation, shape, and ingredients used reflecting local traditions and regional preferences. 

Loaves, michette, rosettes, large loaves, from the Campanian “Cafone” to the Apulian “Puccia,” from the Marche “Crescia” to the Lazio “Ciriola” and from the Sardinian “Carta Musica” to the Sicilian “Vastedda” and so on. 

This diversity in Italian bread also reflects the richness of the country’s culture and gastronomy, highlighting its unity in diversity. 

The recipe for bread in united Italy in 1860 varies slightly depending on the region, as each area had its own traditions and variants. 

However, a generic recipe, a unique base can be hypothesized. 

It is a recipe for traditional bread, without the use of instant yeast, which was commonly available before the advent of commercial yeast. The method of natural yeast or sourdough is used. 

Here is the recipe: 

Ingredients:

• 1 kg of durum wheat flour or soft wheat flour (type “00”)

• 600-700 ml of water

• 20 g of salt

Procedure:

Prepare the sourdough:

• Mix 100 g of flour with 100 ml of warm water in a bowl.

• Cover the bowl with a clean cloth and let it ferment at room temperature for about 24 hours until it becomes active and swollen. 

Prepare the dough:

• Pour the remaining flour into a large bowl.

• Add the active sourdough and salt.

• Start gradually adding water, continuously mixing with your hands or a spatula, until you get a soft and homogeneous dough. It may not be necessary to use all the water, so add it gradually until you achieve the desired consistency.

• Work the dough on a lightly floured surface for about 10-15 minutes until it becomes smooth and elastic. 

First leavening:

• Put the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 2-3 hours, or until it doubles in volume. 

Shape and second leavening:

• After the first leavening, gently deflate the dough and form round or oval loaves, depending on your preferences.

• Place the loaves on a lightly floured baking sheet or cooking surface and let them rise again for about 1-2 hours until they double in volume. 

Baking: 

• Preheat the oven to 220°C.

• Before baking, make some superficial cuts on the surface of the loaves with a sharp knife.

• Bake the loaves in the preheated oven and cook for about 30-40 minutes, or until they are golden and sound hollow when tapped on the base.

• Once baked, let the loaves cool on a rack before serving.