Tuscan bread

Tuscan bread certainly holds a prominent place among typical bakery products. Natural leavening, baking at a not particularly high temperature, and remarkable size are some of the elements that make Tuscan bread unique, but the main characteristic is the absolute lack of salt.

Why without salt?

According to some, this is due to the conflicts between Pisa and Florence, which intensified in the 12th century, leading the maritime republic to block the salt trade inland, forcing Florentines to bake without salt.

According to another tradition, salt was simply too expensive, so the Florentines did without it. Many of the typical recipes of Tuscan cuisine use stale bread (ribollita, pappa al pomodoro, acquacotta, panzanella, fettunta, etc.), and their origin is linked to the need to avoid any waste, in addition to the fact that religious tradition required blessing the bread in many Easter ceremonies, considering it a sin to throw it away. It should be noted that the bland taste of bread pairs very well with savory Tuscan cuisine, enhancing the flavor of the dishes.

Certifications

Tuscan bread has received the DOP certification (Protected Designation of Origin) to ensure at the European level that its typical characteristics, as well as its high nutritional and organoleptic qualities, are respected.