@juliank I've almost stopped reading at “la versione italiana della baguette: la Michetta”
Michetta doesn't look at all like a baguette, it's a bread roll, and I've heard it claimed that it comes from the Austrian Kaiser Roll, which at least is plausible.
And then I've arrived at “Arnaldo assaggiò un pane tipico la Sciavata comasca”, which. what do they think “sciavata” means? Everybody under, say, 60 who was buying that bread in Como in the 1980s (and I suspect the 1970s, but I wasn't there yet :D ) was calling it ciabatta, in Italian.
I don't know how much water was in the original recipe in Como, it was a lot, but maybe it's true that they managed to make a higher gluten flour that allowed for more water (but I'd have serious doubts that they were the only ones doing it), but that's quite a different claim than “inventing ciabatta”.
@juliank@valhalla I never saw using „sciavata“ for any kind of bread (and I would say it is usually used in some negative context, but so it may be plausible: it is not a standard soft bread). “sciavata” is used mostly figurative: for people: dud (schiappa) or for food: something hard to chew. And i think that may be the origin (because it is dry) not the shape.
@cate@juliank so on the wrong side of the border you don't have the Best Bread Ever Made? (I'm talking about the original one from Como, not the industrial one :D )
on a more serious note: you don't use ciabatta or sciavata for slippers / home shoes, nor for power strips, then?
for hard to chew food here usually we use “shoe sole” (suola di scarpa) or just “sole” (suola).
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