trabaci

Trabaci is a type of unleavened bread originating from the Puglia region of Italy. It is traditionally made with simple ingredients: flour, water, salt, and yeast. The dough is typically kneaded and then allowed to rise before being shaped into flat, round loaves. Trabaci is often baked in a wood-fired oven, which imparts a distinctive smoky flavor and a slightly charred crust.

The bread's texture is known for being dense and chewy, with a porous interior. It is a staple in Puglian cuisine, often served alongside local dishes such as orecchiette pasta, fava bean puree, and various vegetable stews. Trabaci can also be enjoyed on its own, perhaps with a drizzle of Puglian olive oil or a sprinkle of sea salt. Its rustic nature and simple preparation reflect the agricultural heritage of the region. Variations of trabaci may exist, with some recipes incorporating different types of flour or minor additions, but the core elements remain consistent. The bread is a testament to the effectiveness of simple ingredients and traditional cooking methods in creating satisfying food.