'slipper')[1] is an Italian white bread created in 1982[2][3] by a baker in Adria, Veneto, in response to the popularity of French baguettes.

[2][3] Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes.

The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999.

Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from baguettes imported from France,[2][3] which were endangering their businesses, and so set about trying to create an Italian alternative with which to make sandwiches.

The ciabatta found in Tuscany, Umbria, and Marche regions varies from bread that has a firm crust and dense crumb to bread that has a crisper crust and more open texture.