The Italian bread ciabatta is named literally (actually) after what footwear?
Ciabatta Ciabatta Ciabatta (, literally "slipper") is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations. While "panino" indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as "panini" (plural of panino) outside Italy. Ciabatta was first produced in 1982 by Arnaldo Cavallari, who called the bread "ciabatta
Ciabatta recipe or a bread that closely resembles ciabatta and has become accepted as a variety of ciabatta; the ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche varies from bread that has a firm crust and dense crumb, to bread that has a crisper crust and more open texture, and in Rome, it is often seasoned with marjoram. New variations of the recipe continue to be developed. Wholemeal ciabatta is known as "ciabatta integrale", and when milk is added