Tuscan Bread,
the fragrance of a slow-paced life
A food recognized by the PDO designation (Protected Designation of Origin)
that contains the knowledge and flavors of a centuries-long tradition.
Tuscan Bread,
the fragrance of a slow-paced life
Legend tells that Tuscan Bread was the result of the Florentines refusing to pay a taxation to their old enemies in Pisa.
In the eleventh century, the people of Pisa sold the salt that arrived at the city’s docks to the inland citizens. Over the years they decided to increase the salt tax, eventually blocking the trade to Florence.
Not willing to accept the increase in taxes, the Florentine began to bake saltless bread.
A choice made out of rebellion that became part of Tuscan culture, going as far as being mentioned by Dante in the 17th canto of his “Paradiso” in the following words: “Tu proverai sì come sa di sale lo pane altrui […]” (“Thou shalt have proof how savoreth of salt the bread of others […]”) that is to say “You will know how difficult life in exile out of Florence is, where the bread is salted.”
Aside from how history truly played out, the result is a simple food with unique peculiarities: the lack of salt makes it an ideal side dish for typical Tuscan dishes and their strong flavours
The crumbly, crispy crust is easily recognized by its dark hazelnut colour and the presence of flour dust on top.
Inside the soft bread release a vaguely acid fragrance.
Also known as “sciocco” bread (literally “fool”), it is perfect world-renowned Tuscan specialties such as “crostini” and “bruschette”.
The “crostino”, the Tuscan appetizer par excellence, is made with slices of bread toasted to enhance its crispiness and coated with a paste made of either chicken’s livers or olives and accompanied by cheese and cold cuts.
A simple recipe that represents the Tuscan essence: a passion for the earth, respect for tradition and history, the love for cooking.
Bread without salt is also used for “bruschette”: lightly griddled slices of bread are rubbed with garlic before being covered with diced tomatoes drizzled with extra-virgin olive oil.
It is a fresh dish full of aromas that allows you to taste the perfumes of a culture that is simultaneously rich and simple.
