"Ciappe" – a typical regional product

In the sunny land of Liguria, between the blue sea and the cliffs, a simple sheet of bread is born: Ciappa di Liguria.

The name "Ciappa" resonates in the ancient Ligurian dialect. It recalls the roofs decorated with thin slate stones called "ciappe", which once sheltered the Ligurian country houses. These stones were also used to cook the "Ciappe" while the inhabitants escaped from Saracens. Their legacy lives on today in the delicate sheets that adorn our tables.

Ciappe di Liguria are thin sheets of crunchy bread cooked in the oven. They are officially recognized by the Italian "Gazzetta Ufficiale" as a typical regional product of Liguria.

Our "Ciappe"

The traditional "Ciappe" of I Pani are artisanal sheets, slightly salted and with small holes on the surface. The classic version is made with only 4 ingredients: flour, oil, yeast and salt. I Pani has developed delicious variations by adding, for example, olives, rosemary, Mediterranean herbs.

I Pani has created two smaller sizes: the "Ciappina" (medium) and the bitesize version "Mini Ciappa". The product is thus even more flexible and can satisfy a wider range of consumers.

Serving suggestions
Our ciappe are delicious with cured meats, cheeses, pates and tomatoes. They are also excellent in the sweet version accompanied by chocolate creams and jams.