One of the great successes of British breadmaking in the last ten years has been the overwhelming acceptance of this Italian loaf! The dough and the method come from the north of Italy, around the city of Como at the edge of the great Alpine lake, though it has perhaps travelled further in mind and technological process than actual miles on the road. What appeals especially to the English is the cakey tenderness that comes from olive oil in the dough and the soft yet flavorous crust.