Semolina bread
Pane di Semola is a traditional Italian bread made primarily from durum wheat semolina flour, which gives it a distinctive golden color and slightly nutty flavor. It's a staple in southern Italian cuisine, particularly in regions like Sicily and Puglia, and is often shaped into round loaves or elongated forms. The bread is prized for its firm crust and chewy interior, making it ideal for pairing with olive oil, cheeses, or hearty Mediterranean dishes.
🍽️ Nutrition at a glance
This bread is high in complex carbohydrates, providing sustained energy, and offers moderate protein from the durum wheat. It typically contains around 150-180 calories per 50-gram serving, with minimal fat and a good source of B vitamins and iron.
Nutrition breakdown
| Calories | 130 kcal |
| Protein | 4.5 g |
| Carbs | 25 g |
| Fat | 1.2 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 250 mg |
| Iron | 2.5 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 3.5 mg |
| Folate | 60 µg |
| Magnesium | 25 mg |
| Phosphorus | 60 mg |
| Selenium | 12 µg |
| Manganese | 0.4 mg |
Per 1 slice (50 g) · estimated, varies by recipe
💡 What's interesting
Semolina bread stands out for its use of durum wheat, which is the same grain used for pasta, giving it a unique texture and nutritional profile compared to regular wheat breads. Culturally, it's deeply rooted in Italian baking traditions and is often associated with rustic, homemade meals that highlight simplicity and quality ingredients.
