This Italian speciality, that originates from the northern Italian province of Lombardy, is crusty and has a marvellously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavour and a soft, delicate texture. In 1982 a small band of dedicated flour experts got together to talk about dough. One of them, Arnoldi Cavallari, a miller in his late forties became especially excited. For years, Rome could only look on in horror as large-scale baguette imports from France threatened to monopolize the lucrative Italian sandwich industry. It was time to hit back with an equally commercially viable product. That’s how Cavallari came up with the Ciabatta Polesano. It was hailed as the bread that saved Italy, and since then it has rocked the sandwich world.

Puratos ingredients to create ciabatta


All purpose quality powder bread improver

Softgrain Rye | Bakery

Fermented sprouted rye kernels infused with liquid rye sourdough. Contains whole rye kernels.

Sapore Traviata

Rye powder sourdough for French and Italian white breads

Sapore Panarome

Liquid concentrated sponge extract for Wheat breads and pizza

Sapore Oracolo

Liquid active rye sourdough for wheat & rye breads and pizzas.