Un kilo de pan, por favor.
CHI-lo — Dos sílabas, 'ch' before 'i' is like 'k'. acento en la primera sílaba.
At an Italian bakery ('panificio' or 'forno') when buying bread by weight — the standard way bread is sold in Italy.
Italian bread is often sold by weight — 'un chilo' (1 kg), 'mezzo chilo' (500g), or 'un etto' (100g). Loaves can be cut to size. The price varies significantly by region and bread type.
Mezzo chilo di pane integrale.
Medio kilo de pan integral.
'Integrale' = wholemeal — a common choice for health-conscious shoppers
Una pagnotta, per favore.
Una hogaza redonda, por favor.
'Pagnotta' = round loaf — the classic Italian bread shape
Un filone, per favore.
Una barra de pan, por favor.
'Filone' = elongated loaf — similar to a baguette but with Italian character
Italian bread varies dramatically by region. Tuscan bread ('pane toscano') is made without salt — 'sciocco' (insipid) — a tradition dating to a medieval salt tax. Sicilian bread is golden with sesame seeds. Apulian bread ('pane di Altamura' DOP) is made from semolina and is particularly dense and fragrant.