Bread

The ‘body’ of Italian food, consumed in all forms, from the thinnest Sardinian pane carasau, to all the doughs that are topped or stuffed and then baked or fried, and the things that sometimes go by the name of ‘pizza’, to the salt-less loaves in central Italy served with extra-salty cured meats, to the simple ‘little roses’ that become little panini filled with anything from mortadella to Nutella, it’s very hard to imagine an Italian table without good bread.