Calandre

Calandre refers to a type of traditional Italian bread roll, originating from the region of Lombardy, specifically Milan. The name "calandre" comes from the Latin word *calandra*, meaning "barley," reflecting the historical use of barley flour in its preparation. Today, however, the bread is typically made with wheat flour. Calandre are small, round rolls with a slightly crisp exterior and a soft, airy interior, often characterized by their slightly sweet flavor.

These bread rolls are commonly used as a base for sandwiches, particularly in Milanese cuisine. They are frequently paired with ingredients like mortadella, prosciutto, or other cold cuts, as well as cheese, creating a simple yet flavorful meal. Calandre are also enjoyed on their own as a snack or with butter and jam.

The preparation of calandre involves mixing flour, yeast, water, sugar, and sometimes a bit of salt, then kneading the dough until smooth. After fermentation, the dough is shaped into small rounds, allowed to rise again, and then baked until golden brown. The baking process gives them their distinctive texture and slight crispness.

Beyond Milan, calandre have gained popularity across Italy and in Italian communities worldwide. They are often sold in bakeries and markets, either fresh or as frozen dough that can be baked at home. While traditionally a simple bread, variations exist, including versions with added herbs, seeds, or even a touch of olive oil for extra richness. Calandre remain a beloved staple in Italian culinary culture, appreciated for their versatility and comforting taste.