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The pane ticinese is a white bread traditionally made in the Swiss canton of Ticino, but also available in the rest of Switzerland, where it is known as "Bread of Ticino" ((ドイツ語:Tessinerbrot), (フランス語:pain tessinois)). In Ticino, it is referred to by a number of names specific to the region, including ''pane riga'', ''reale'' or ''lireta''. The bread is distinguishable by its shape—it is composed of several small loaves or rolls made to be broken off by hand—and by the addition of oil to the dough, which makes the bread particularly soft.〔 ==History== Up until the early 20th century, ''pane ticinese'' and other white breads were luxury foods that most ''Ticinesi'' could not afford; bread made from rye or chestnut flour was the usual fare in the Ticino mountain villages.〔 The 1930s book ''Atlas of Swiss Folklore'' notes that the white bread made in the Ticino is distinguished from other breads by its ''Reihenform'', or sequential form: it is composed of a number of small loaves attached to each other that are intended to be broken off by hand.〔 One of its names in a local dialect, ''riia pan'' ("bread in a line") reflects this shape.〔 This shape of bread was originally brought to Ticino from Italy, where it has been known for a long time. A 1584 painting by the Italian artist Annibale Carracci depicts a man eating at a table and, to his right, a bread very similar to ''pane ticinese''.〔 According to the ''Atlas of Swiss Folklore'', the ''Pane ticinese'' of that time weighed 1 kilogram (2 lb) and was composed of eight loaves; it was sold whole or in parts (one half, a quarter, one eighth or one sixteenth), which were easily produced by breaking individual loaves off the bread.〔 The bread was made popular in the rest of Switzerland in the 1950s by the Swiss Bakers' Association, whose professional school at Richemont in Lucerne developed a range of specialty breads based on the baking traditions of each canton.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pane ticinese」の詳細全文を読む スポンサード リンク
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