Dish
Filone
Filone bread
Filone is made with flour, water, yeast, and salt. The dough is kneaded until it is soft and then left to rise. It is then shaped into a long and narrow loaf and baked in a hot oven until golden brown. Filone is a popular bread in Italy and is often served as a table bread.
Origins and history
Filone has been a staple in Italy for centuries. It is believed to have originated in the Roman era and was later adopted by the rest of Italy. Filone is similar to baguette, a French bread, but is wider and has a softer interior.
Dietary considerations
Filone is suitable for vegetarians and vegans. It contains gluten and may not be suitable for those with celiac disease or gluten intolerance.
Variations
Filone can be made with different types of flour, such as whole wheat or rye. It can also be made with different types of toppings, such as sesame seeds or poppy seeds.
Presentation and garnishing
Filone can be presented on a wooden board or platter and garnished with fresh herbs or a drizzle of olive oil.
Tips & Tricks
To make the perfect Filone, use high-quality flour and let the dough rise for at least two hours before baking.
Side-dishes
Filone can be served with a variety of side dishes such as cheese, meats, or vegetables.
Drink pairings
Filone pairs well with a variety of drinks such as red wine, white wine, or beer.
Delicious Filone recipes
More dishes from this category... Browse all »
Acorn Bread
Native American cuisine
Alkubus
Moroccan cuisine
Almojábana
Colombian cuisine
Anadama Bread
American cuisine
Antiguan Butter Bread
Antiguan cuisine
Baati
Indian cuisine
Babà rustico
Italian cuisine
Baguette
French cuisine
More cuisines from this region... Browse all »
Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty
Apulian cuisine
Fresh, Savory, Rustic, Simple
Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy
Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty
Ligurian cuisine
Light, Delicate, Herbaceous, Salty
Lombard cuisine
Rich, Savory, Meaty, Cheesy
Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh
Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory