Куба наны: Тарихы мен ерекшеліктері

Cuban style of white bread

Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list (in particular, it generally includes a small amount of fat in the form of lard or vegetable shortening); it is usually made in long, baguette like loaves. It is a staple of Cuban American cuisine and is traditionally the bread of choice when making an authentic Cuban sandwich.

The origins of "real" Cuban bread are debated, with both Miami and Tampa, Florida, claiming to be the home of the best. With regards to where it originated, the first commercial bakery in the U. S. to produce Cuban bread was most likely La Joven Francesca bakery, which was established by the Sicilian born Francisco Ferlita in 1896 in Ybor City, a thriving Cuban Spanish Italian community in Tampa. The bakery originally sold bread for 3 to 5 cents per loaf, many of which were delivered every morning like milk. Houses in Ybor City often had a sturdy nail driven into the door frame on the front porch, and a bread deliveryman would impale the fresh loaf of bread onto the nail before dawn. Ferlita's bakery was destroyed by fire in 1922, leaving only the brick bread oven standing. It was rebuilt and expanded, and it soon became a major supplier of Cuban bread for the Tampa area. The bakery also added a dining area which became a place to congregate, drink a cup of Cuban coffee, and catch up on the local news. La Joven Francesca closed in 1973, but soon found new life when it was renovated and converted into the Ybor City State Museum. La Segunda Bakery in Ybor City is currently the largest producer of Cuban bread in the world and ships the product all over Florida and beyond. It was co founded by Juan Morè, who migrated to Tampa from Spain via Cuba and became a partner in a bakery co op with three locations: "La Primera", "La Segunda", and "La Tercera" (literally, The First, The Second, and The Third). Morè had been running La Primera, but when the other two bakeries closed in 1915, he bought the larger La Segunda building. His descendants have been running the bakery ever since, and it still uses Morè's original Cuban bread recipe and many of the same bread making techniques.

Stale Cuban bread is the preferred "weapon of choice" in protests performed by the Conch Republic and in mock battles involving the "Ybor City Navy" during Tampa's Gasparilla Pirate Festival.