"Ciappa" – a typical regional product
The name "Ciappa" comes from their resemblace to the slate stone used in Liguria in the past both to build house roofs and to bake "Ciappe" on-the-go when running away from Saracen. 

It is a crispy baked flatbread officially recognized by the Italian "Gazzetta Ufficiale" as a typical regional product of Liguria. 

Our "Ciappa"
I Pani's traditional "Ciappa" is an artisanal flatbread, lightly salted, and patterned with small holes on the top surface. Along the classic version made with only 4 ingredients (i.e. flour, oil, yeast and salt), I Pani has also developed delicious recipe twists with the addition of other flavours directly in the dough e.g. olives, rosemary and other Mediterranean herbs. 

 I Pani has also created new smaller formats to make this product even more flexible to satisfy a broader range of consumers: the "Ciappina" (medium length) and the bitesize "Mini Ciappa". 

Serving suggestions
Delicious with cured meats, cheese, pates and tomatoes, but also as a sweet version topped with chocolate creams and jams.