"Ciappa" – a typical regional product

In the sun-kissed land of Liguria, where the azure sea kisses rugged cliffs and olive groves sway in the gentle breeze, there exists a humble flatbread—a whisper of tradition passed down through generations: the Ciappa di Liguria.

The name “Ciappa” resonates with the ancient Ligurian dialect, evoking memories of rooftops adorned with thin slate stones called “ciappe.” These rustic tiles once sheltered Ligurian countryside houses, but were also used to bake "Ciappe" on-the-go when running away from Saracen. Their legacy lives on in the delicate flatbreads that grace our tables. 

Ciappa 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.