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sweet bread/cake

Pane without the final 'e' is often used for cake-like breads, such as sponge (pan di spagna) or pan di fich (bisciöla).

pan brioche: French-style brioche.

pan giallo or pan di mais: corn bread (Lombardy). In Lazio, pan giallo is another word for panpepato.

Text © Dana Facaros and Michael Pauls

Images by: Alpha