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Bread is a staple of every day meals.  What makes the artesian bread that we get from Chicago special?  Not only is it handmade, but it also has the old world qualities that our ancestors enjoyed back in the old country.  Brick fired ovens produce a crusty bread that is the centerpiece of every meal.  Use the bread to dip into olive oil, make crostini or serve it sliced on the side.  The bread is going to bring everything together.  You can’t serve Prosciutto di Parma with great capocollo and mortadella on American bread.  "It just doesn’t work."  But if you use authentic Italians breads, which have all the qualities of the old world, it makes a perfect pairing.

Types of Breads

Filone
A handmade baguette with a moist center and crisp crust.  A great bread for the dinner table.

Rustic Baguette
A thicker, chewier crust.  Perfect for dipping in your favorite olive oil.

*Crostini is thinly sliced bread grilled and brushed with olive oil (grill it, bake it or toast it).

Ciabatta Senatore
To celebrate its 100th anniversary, Turano Bakery created their version of the old rustic loaves you would find in Italy.  Ciabatta is a flat bread that is a heavier and chewier than the Filone.

Pane Mariano
Small 1/2 pound round loaves, perfect for two to four people.  To serve warm with a crispier crust, bake at 350 degrees for 5 minutes.