Both the shape and texture of Paesano beg you to rip it apart and dunk it into the best olive oil or sauce you can get your hands on. Similar to Ciabatta, our Paesano loaf has a porous, chewy interior, which is enclosed in a slightly crunchy, cornmeal-dusted crust. With its modest appearance, Paesano is by no means the most beautiful loaf in our bread lineup, but it is perhaps the most versatile. It pairs particularly well with Italian meals. Try it dipped in leftover pasta sauce, or slice in half, coat with a generous helping of butter, crushed garlic, and fresh parsley, and bake at 350° for 10 minutes.