Pane schiacciato, also known as batäro, is a traditional flatbread from the Emilia-Romagna region of Italy. It can be found in various towns and communes in the region, including Bologna, Modena, and Parma. The bread is typically sold in local bakeries, grocery stores, and markets throughout the region.
One popular recipe for pane schiacciato involves mixing flour, water, yeast, and salt to form a dough, which is then flattened and baked until crispy. Another recipe includes adding olive oil and rosemary to the dough for added flavor. The bread is often enjoyed as a side dish with meals or used as a base for sandwiches and bruschetta.
Pane schiacciato has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the Emilia-Romagna region. The bread must meet certain specifications to receive this designation, including being made with specific types of flour and following traditional baking techniques.
Sources:
– www.emiliaromagnaturismo.it
– www.agricoltura.regione.emilia-romagna.it