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Among the various well-known types of bread produced by artisans in the province of Vicenza, the “Cioppa Vicentina” is outstanding. It is produced by artisan bakeries in Vicenza from a dough made from flour, water, acid yeast and salt. The dough is made from a “poor” flour, with a low content of glutens. The leavening takes place on special tables, where the fresh dough is covered with a cloth, according to a century old procedure. The dough must be sufficiently hard for it to maintain the typical shape (it is not by chance that this type of bread is defined as “hard dough” bread). The processing is manual and calls for the creation of “loaves” and then “rolls”; namely two pieces of dough are manipulated and placed one on top of the other to form two braided “horns”. This type of bread preserves well, even for several days after production. Baking is don preferably in wooden ovens at temperatures between 230° and 250° C. “Pan biscotto” (“biscuit bread”) is well known in the area of Vicenza, but also in the rest of the Veneto. This bread was once considered a ritual Christmas bread. It was attached to a beam in the kitchen in people’s homes, in a basket, because “homemade bread” was jealously guarded against the raids of the governess. A natural food to accompany Soprèssa and cheese, it is ideal to break up in a bowl of milk.