Bread is a ritual, an ancient one. If we could take a time machine and wander the streets of an ancient Mesopotamian city, sooner or later we would encounter a scent that would make us feel at home: the scent of bread. Even in that distant era, barley, spelt, and, more rarely, wheat were the basis of the diet, especially in the form of loaves of bread in a variety of shapes. It's no coincidence that among the pictograms of the oldest form of Sumerian writing, there was a specific image to identify bread: a round bowl used to knead the dough.
Thousands of years later, bread remains central to the diet on all five continents, as we discover in the book Tutto il mondo del pane (Slow Food Editore, 2025, pp. 256, also available as an e-book). The author of this entertaining and inviting journey through 400 types of bread is Fulvio Marino, a true authority on breadmaking . Marino grew up surrounded by flour from the family mill and has always been active among grains, yeasts, and ovens. The starting point of his thinking: bread is culture to be savored. And for this reason, it's a way to learn about the world, especially since the world of breadmaking is constantly evolving and presents surprises depending on where we find ourselves.
Let's think about it: for centuries, bread was kneaded by housewives or in bakeries, baked in wood-fired ovens lit overnight, and then baked hot in the morning. It was predominantly black bread, with a strong flavor, because white flour was a privilege reserved for very few. Then, about a century ago, things changed abruptly, naturally in the United States, which was already ahead of its time: industrial bread was born. Naturally white, soft, and also not very nutritious because it was made with highly refined flours. Today, in our region, we are witnessing a return to the past. Breads made with traditional flours are making a comeback. Indeed, paradoxically, black bread is now identified with the elite. Then we have breads enriched with fiber, such as oat bran; protein breads with vegetable proteins from pea, soy, and hemp; and probiotic and prebiotic breads, because they are naturally fermented or enriched with ingredients that support intestinal flora. Finally, breads with the addition of superfoods and antioxidant-rich ingredients such as turmeric, matcha tea, chia seeds and quinoa.
Fulvio Marino's book, then, aims to showcase the beauty, importance, and variety of bread across five continents. It ranges from Nordic breads made with rye flour, dark and suitable for long storage, to soft, steamed, white clouds of bread from the East, and even breads made with millet and teff in Africa. In short, it's a fascinating overview of 400 breads from around the world, with descriptions and illustrations, as well as insights into the different schools of breadmaking. The volume concludes with 70 recipes for savory and sweet breads, both seasoned and plain, easily prepared in your home oven thanks to Fulvio Marino's expertise and skill in communicating.
