IMAGE 1- Piccolo ciabatta
The tiniest of all ciabattas is your answer to preparing perfect pinchos. This rectangular ciabatta with a floury crust and baked to perfection in stone oven weighs a mere 20 grams.
/ IMAGE 2- Mini ciabatta
Ciabatta made in stone oven with a high moisture content, yielding a thick but pillowy crumb.
/ IMAGE 3- Mini diamond shaped ciabatta
The best companion for any meal. This diamond-shaped ciabatta is made using a process involving a high moisture content and double proofing. Baked in stone oven.
/ IMAGE 4- Hotel-Grade ciabatta
Classic ciabatta made with a process involving double proofing, a high moisture content, and baking in stone oven.
/ IMAGE 5- Midi ciabatta
This ciabatta made with a process involving double proofing, a high moisture content, and baking in stone oven is highly recommended for sandwiches is highly recommended for sandwiches. It bears a cut on its floury crust.
/ IMAGE 6- Sandwich ciabatta
Large sandwich-shaped ciabatta. A very rustic bread with a crispy floury crust and a moist crumb. Made with sourdough.
/ IMAGE 7- Pyrinees ciabatta
This loaf-shaped ciabatta is made with sourdough using a process involving double proofing and baking in stone oven. The longitudinal cut on its crust and its floured surface
/ IMAGE 8- Maxi ciabatta
Traditional ciabatta with several cuts on the floury crust. This ciabatta has a thick crust, a desirable result of baking in stone oven, and a spongy and pillowy crumb thanks to its double proofing process.