Pasta and bread

The bread is a food product obtained by the fermentation, which is followed by a rise, and subsequent baking of a dough based on cereal flour, water, packaged in many different modes, enriched and characterized frequently by purely regional ingredients.

It has a pivotal place in the Mediterranean tradition as a primary component supply, to the point that the term itself can become synonymous with food or nourishment, not necessarily physical. In the kitchen it is the oldest used the term cumpanaticum (today relish) to indicate any preparation that could accompany the bread, emphasizing its role.

In Italy the law establishes clearly the characteristics and any names under the Decree of the President of the Republic No. 502 of 30 November 1998 [1] amending Law 580 of July 4, 1967 [2].

The bread may also be unleavened, it said unleavened therefore, especially in case it is to be preserved for long periods. This is however not the cookie sailor, also known as "biscuit", long-term food (even months) typical of the navy sailing, which is just a "bis-cooked", ie twice cooked; Also several regional Italian breads are unleavened.

The unleavened bread is widespread in several Middle Eastern countries, and most produced without the addition of salt.