the great Italian master of cinematic eroticism while others dismiss these later films as
commercial soft porn thinly disguised as cultural provocation.
GINO MOLITERNO
bread
Directly derived from the Latin word panis, the Italian term for bread is pane. This
fundamental component of the Italian diet is made from a dough obtained using wheat
flour, water, yeast and salt. After leavening, it is cooked in an oven.
In Italy, as in many other countries, bread has always carried symbolic and religious
connotations. For Catholics in particular, bread is the fundamental component of the
Eucharist, where believers achieve communion with Christ by eating it as spiritual
nourishment; the fundamental prayer of the Christian liturgy, the ‘Our Father’, begins
with a request to ‘give us this day our daily bread’. This religious legacy explains many
deeply rooted Italian habits such as the reluctance to throw away bread, perceived as an
expression of food wasting, or the aversion for resting bread upside down, interpreted as
a sign of disrespect towards a holy food. One might have expected that, with the almost
total disappearance of peasant culture in the later postwar period, the reverential attitude
to bread may have faded. However, as a cultural habit touching on both religion and
superstition, it still survives to a certain extent, at least at a subconscious level. The term
pane, used as a synonym for food, also appears in countless expressions with metaphoric
value: buono come il pane, as good as bread; rendere pan per focaccia, to exchange tit
for tat; mangiare pane a ufo, to scrounge a living.
Bread is an integral component of the Italian daily diet, and is included in most main
meals. Italians eat it for breakfast with caffellatte, and it is likely to be omnipresent on the
table at lunch and the evening meal. In contrast to the widespread habit elsewhere,
Italians do not normally spread butter on their bread, which falls into two main
categories. The first or common one, pane comune, is made with the basic ingredients
indicated above. According to the type of flour used, it is called casareccio (homemade)
or integrale (wholemeal), and pane bianco (white bread) where the whiteness of the flour
characterizes the product itself. To make pane speciale (special bread), additional
ingredients—oil, potatoes, herbs, milk—may be used and different kinds of flour (corn,
rye, soya flours) may be added. Under the generic labels of pane bianco and pane nero
there proliferate a large number of bread types, with regional differences playing a role in
three distinct ways: flavour, names and shapes of the product. Across internal regional
boundaries, bread varieties have migrated far from their place of origin, so that, for
example, Neapolitan bread is popular also in Milan and Tuscan bread (without salt) is
sold in most northern and southern towns. For toast lovers, pane a cassetta (sliced bread)
is the required element, while panini (bread rolls) in countless forms, consistency and
flavours are available everywhere on the peninsula. Bread sticks or grissini (born in Turin
and named after its dialect) are a popular alternative to bread for those worried about
gaining weight. No one likes pane raffermo (stale bread), while pan grattato (bread
crumbs) is an essential ingredient of many dishes. Typical of central Italy is bruschetta, a
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