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.

Jan Dec

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.


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.


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.