Bread is a very important ingredient of the Mediterranean diet.
In Italy there are over 250 types of bread and they also have many regional variations from Alpi to the islands.
The regional bread types distinguish themselves depending on the prevalent plantation kind in every region.
For example in the southern regions it is very common to find bread with durum wheat, in Lombardia thanks to the presence of paddy fields it is produced an high quality bread with rice wheat.
In other regions such as Emilia-Romagna or Lombardia, where the plantations of corn are very diffused, it's common to find a “yellow bread” with corn wheat.
In addition to these bread types there are also bread made with olives, dried fruit, raisins, dried figs and tomatoes and special bread produced only during special occasions or important festivities such as Christmas or Easter.