In the past, I had an event with the European

In the past, I had an event with the European Gourmet Association and drank in Myeong-dong for an after-party.

Half-jokingly, the French teased the Italian as "the gastronomic of a country where you can't even bake bread," and the Italian teased the French as "the gastronomic of a country where you can't even boil noodles," and they both happily laughed and affirmed each other. LOL

In reality, French pasta is not as delicious as Italy, but the reason why the oven pizza and focaccia are so famous can be said to be Italy, where bread is not delicious, is because the genres of bread that Koreans think of and bread that Europeans think of are very different.

Most of the "bread" Koreans think of is a solo dish or confectionery by European standards. Pizza and cuttings are dishes, not bread. Garlic bread is a snack that uses bread as an ingredient. On the other hand, if a Korean like Grissini thinks of it as a snack, anyone can see it as bread.

There's quite a difference between North America and Europe, but if you include that story, it's a little too new, so next time...

All over Italy, wheat consumption was originally pasta, and bread was not particularly famous except near Genoa, which is famous for focaccia. However, rather than not eating bread, since ancient Rome, flour dishes have been consumed as dishes, such as baking thin and flat bread with salted fish and oil or using cheese. The culture of consumption as a single bread is less developed than that of France.

As a result, since the completion of the modern baguette in the early 19th century (previously, bread de campagne, called sourdough, was France's representative bread.) Italy has also been encroaching on baguette culture from the north, and in 1982, Arnaldo Cavallari, a famous baker in the northeastern region of Veneto Adria, Italy, launched a new one, saying that he would develop something that could be used as Italian bread other than French bread, and it was immediately popular.

Therefore, Chiabata is a bread with a shorter history than macaroons first entered Korea.

Since then, Ciabatta has successfully prevented Italy from invading the baguette (?) and caused the Italians to consume Ciabatta in France, at least to the extent that they consume the baguette.

Nevertheless, for traditional French tastes, the chiabatta is said to be too tough and hard on the surface and "sticky" on the inside, so you can eat it as a sandwich or something that's not enough to be a meal on the bread itself.

On the contrary, traditional Italian tastes have a preconceived notion that French-style cooked pasta is like Han River ramen made by a foreigner who doesn't even know what to taste.

So it's not a big deal that the staff of the Gourmet Association of those two countries can argue like that. Whoop