What's the difference between "French" and "Italian" bread?

Not a whole lot, it turns out. But there are enough differences in ingredients to account for the subtle differences in taste and, particulary, texture. French and Italian breads are made from the same basic ingredients: flour; water; salt; and yeast. Both use "strong" flours.
And they both develop crisp crusts in the oven due to the injection of live steam. But there the similarity ends, because "French" breads, but not "Italian," also incorporate small amounts of shortening and sugar in the formulation. The effect of these addtional ingredients is to allow the French dough to expand more and become larger in volume, lighter in consistency, and more finely textured in the interior. In contrast, Italian breads are denser and less finely structured in the interior. The shape of the loaf may also tip off the type of the bread. "Italian" bread is formed more to a 'football-shape' and is sometimes topped with sesame seeds, where as the "French" has more of a sleeker look with no seeds.  
http://www.thefreshloaf.com/