"In 1985, her book, " The Italian Baker," introduced detailed, approachable instructions for making homemade ciabatta in English. It was the inspiration Sarah Black craved - a New York City baker and business owner. She wanted to sell rustic breads commercially, and once she read Field's recipe, an American star, shaped like your favorite old shoe, was born. Black started a company called Campanio and baked in an NYC spot called Tom Cat Bakery."
"They sold her ciabatta to high-end food shops like Dean & DeLuca and Murray's Cheese Shop in Manhattan. In 1992, her ciabatta recipe leapt into the spotlight when food expert Florence Fabricant showcased it in The New York Times. Finally, the perfect Italian bread was just as popular as the baguette - both sold in bakeries across Europe and now America. This was a big moment for Italy."
Ciabatta is a springy, crunchy Italian loaf that entered American baking culture through a combination of Italian innovation and English-language recipes. In Veneto in 1983, Arnaldo Cavallari experimented with a wet, high-hydration dough that became the base for ciabatta. Carol Field's 1985 book The Italian Baker provided detailed, approachable instructions for making ciabatta in English. New York baker Sarah Black commercialized the bread with Campanio and Tom Cat Bakery, selling to upscale shops. A 1992 New York Times feature by Florence Fabricant helped ciabatta rival the baguette in popularity across the U.S. and Europe.
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