From Puglia to Paris: What Europe Gets Right About Bread & Pasta

My handmade orecchiette, straight from the Tenuta Mosé kitchen.

There’s a very specific kind of joy I feel walking the cobbled streets of Paris with a fresh croissant in hand. It starts with the first pull—gently tearing it open to admire the flaky layers, the golden sheen, and that rich, buttery aroma that makes you pause for just a second. It’s not just a pastry—it’s an experience. And I know just how much effort goes into crafting one of these delicate beauties. I took a croissant baking class at Le Cordon Bleu in Paris, and let’s just say, laminating dough by hand is no joke.

Italy, though—that’s where my carb-loving heart truly sings. Especially the breads. I remember one day during my honeymoon, exploring a little southern town on the Adriatic Coast. We wandered, we got wonderfully lost, and somehow ended up at the Castro Castle. The views of the turquoise sea, the winding streets of Provincia di Lecce, Puglia—and then, the focaccia—still warm, drizzled with olive oil, topped with regional tomatoes, and the perfect balance of crispy and airy. It was, without exaggeration, the best bread I’ve ever eaten in my life.

That same trip, we stayed at Tenuta Mosé—an exclusive Relais de Charme surrounded by acres of vineyards and tucked-away corners that felt like scenes from a romantic film. Their aristocratic villa had private indoor pools, a spa, and a restaurant that was just chef’s kiss. One afternoon, I had the chance to learn how to make orecchiette and a few classic handmade pastas—not from the head chef, but from a warm, talented woman connected to the family who owns the estate.

Here’s the thing: I don’t speak Italian, and she didn’t speak English. But somehow, it didn’t matter. Between flour-dusted hands, smiles, gestures, and shared laughter, we made pasta side by side. Because food is a universal language.

Now let's talk wine...Incredible! Grown right there on their surrounding vineyard. The wines at Tenuta Mosé are rich, complex, and made with the same love and care you can taste in every sip. We’d end our evenings on our rooftop suite, glasses in hand, watching the sun melt into the distant horizon of the Ionian Sea. It was one of those moments you don’t just remember—you feel it long after it’s passed.

Meanwhile, back in the U.S.? A sandwich can feel like a nap trap. Something isn’t adding up.

U.S. Wheat & Flour: A Sticky Situation

If you’ve ever felt sluggish or bloated after eating bread in the U.S., it’s not just in your head—and it’s definitely not just “too many carbs.” A big part of the problem? The type of wheat we use and how we treat it.

Most U.S. flour is made from modern high-yield wheat—specifically, hard red wheat that's been hybridized over time to boost production, not nutrition. It has a higher gluten content, which makes it great for industrial baking (think soft loaves that stay “fresh” for days)... but not so great for digestion.

Then there’s the processing:

• U.S. wheat is often stripped of its natural nutrients, then artificially “enriched” to add back things like iron and folic acid (which, as mentioned, are synthetic and not easily absorbed).

• It’s also commonly bleached to give it that pristine white look, using chemicals like benzoyl peroxide or chlorine dioxide. Yum? I think not!

  
  

Wait, we haven’t even gotten to the glyphosate yet. That’s the active ingredient in Roundup—and yes, it's often used not just during the growing process, but also right before harvest to dry out the crops faster (a process called “desiccation”). That residue ends up in flour, bread, cereal, snacks—you name it.

Meanwhile in Italy…

Italy takes a very different approach.

Italian wheat is often older, heritage varieties like Senatore Cappelli or farro, which are lower in gluten and naturally richer in nutrients. Many small mills still use stone grinding methods, which help preserve the wheat germ and bran—meaning more fiber, more nutrients, and a gentler experience for your gut. Guess what? Glyphosate is banned in pre-harvest use across the EU. Add in stricter food labeling laws, less processing, and minimal additives—and you’ve got bread and pasta that feel like food, not lab experiments.

The Extra Extras You Didn’t Ask For

Italian breads tend to keep it classy and simple: flour, water, yeast, salt. That’s it.

U.S. breads, on the other hand? Welcome to the ingredient rodeo.

Here are a few common extras that sneak into American loaves:

• Dough Conditioners: Used to “improve” texture and shelf life, but often include additives like L-cysteine (sometimes derived from human hair or duck feathers—seriously) and other lab-made compounds that can trigger sensitivities or disrupt digestion.

• Preservatives: Keep bread from going stale or molding—but at what cost? Some, like calcium propionate, have been linked to behavioral issues in children and digestive discomfort in adults.

• Emulsifiers: Help ingredients mix and create that spongy texture, but may interfere with gut health by weakening your intestinal lining (hello, inflammation). Think: mono- and diglycerides, which can also sneak in trans fats.

• Sugars: Often added to enhance flavor and speed up fermentation. Even “healthy” bread can have hidden sugars, which contribute to blood sugar spikes and long-term health issues when eaten regularly.

• Oils (Especially Seed Oils): Seed oils like soybean, canola, and corn oil are cheap and shelf-stable—but they’re also ultra-processed, often oxidized, and high in omega-6 fatty acids that promote inflammation when overconsumed.— And here's the kicker: many of these oils come from crops heavily treated with pesticides, including glyphosate. These residues don’t just vanish—they stay in the food chain and have been linked to hormonal disruption, gut imbalance, and potential long-term health effects.

• Stabilizers: Used to keep bread uniform in texture and structure. Some, like carrageenan or guar gum, may cause bloating or gastrointestinal issues—especially for those with sensitive guts.

  
  

In Italy, you don’t see these in your average loaf. And that’s part of the reason why people like me can eat bread and pasta daily there... and feel amazing doing it.

The Good News: Better Options Do Exist

Okay, now for the hopeful part. If you’re not moving to Puglia anytime soon (sigh), there are still ways to make better choices here in the U.S.

Look for:

• Organic flours: These are free from glyphosate and synthetic additives. Try organic unbleached all-purpose, spelt, or einkorn flour (an ancient wheat that’s easier to digest).

• Heritage or ancient grains: Look for products made with einkorn, emmer, farro, or heirloom wheat. They tend to have lower gluten levels and fewer inflammatory effects.

• Stone-ground flour: It’s less processed, keeps more of the grain’s nutrients, and is easier on the gut.

• Sprouted grain breads: Look for brands that use sprouted whole grains, which are more nutrient-dense and digestible.

• Sourdough (the real kind): Long-fermented sourdough breaks down gluten and phytic acid, making it easier to tolerate for many people. Bonus points if it’s made with organic flour.

• Local bakers and farmers’ markets: Some artisan bakers use old-world methods and high-quality ingredients. Ask about their flour and fermentation process—it makes a huge difference.

  
  

Final Thoughts

So no, you’re not imagining it. Bread is different in Europe. But you don’t have to give up your favorite foods—you just have to get a little savvier about where they come from and what’s hiding inside. Bread should bring joy, not brain fog.

If your focaccia dreams start in Puglia but end in your own kitchen with better ingredients, that sounds like a pretty delicious compromise to me.

Got a favorite bread from your travels—or a go-to bakery that makes the good stuff without all the junk? I’d love to hear it! Drop your bread stories or carb-worthy tips in the comments. Let’s swap secrets, one loaf at a time. 🥖

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