There are over 350 bread types in Italy, of which 250 are readily available. We have listed around 100 below from Lombardia to Sicily. Many will disappear within a generation to be replaced by products which seem authentic, but will not be made with traditional local ingredients.
Some may actually seem to be the real thing, but the give away is the prefix 'tipo' meaning 'like' and is a reference to the shape and preparation. The flavor is another matter. So which regions in Italy are worth visiting just for their bread? Sardinia and Puglia for sure, Umbria and Lazio a close second, but all the regions have their unique bread heritage. Do note that many types of bread overlap into neighboring regions and can also said to be 'native'.