Typical Italian product, it is said that the ciabatta was born in Adria, in the province of Rovigo, thanks to the recipes of two bakers. From the Veneto region, the ciabatta (“savàta” in Veneto) has established itself all over the world.
The real ciabatta is made with soft dough, long rest and high water content. The dough can be made with white flour or durum wheat. Today there are numerous recipes to make a good ciabatta.
Our equipment for the production of the ciabatta includes all the phases of the process:
