pan

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

pan brioche: French-style brioche.

pan del nonno: granddad's cake (also known as dolce del nonno or torta del nonno): a rich almond cake from Le Marche

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

pan in cucion: beans in broth, with crusty bread added at the end (Tortona, Piedmont)

pan de frizze, a savoury bread made with ciccioli and lardo (Friuli Venezia Giulia)

pan di ramerino: sweet spicy bread with raisins and rosemary (ramerino), with a cross cut in the top. Traditionally made for Holy Thursday (Tuscany)

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 (Slow Food Presidium)

pan di stelle: rich chocolate biscuits (or cake) decorated with white sugar stars