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pan

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.

In Friuli you may see pan de frizze, a savoury bread made with ciccioli and lardo, and pan di sorc, a round Christmas loaf made in the Gemona del Friuli area with corn and rye flour, dried figs, wild fennel and raisins (Ark of Taste)

Text © Dana Facaros and Michael Pauls

Images by: Alpha