Tuscan bread
Tuscan bread
Tuscan bread, inseparable pair symbolizing an entire regional culture, one of the types of most consumed breads on the peninsula, the only one able to pair with both cold cuts and sweet flavors (jam or chocolate, for example).
Also called "bland bread", it has an average calorie content, but the real peculiarity lies in the complete absence of salt. Tradition traces this characteristic back to the wars between Pisa and Florence in the 12th century: the maritime republic would have interrupted trade inland, forcing Florentine farmers to produce types of bread with only flour and water, creating over time traditions of very tasty accompaniments.
The calories of Tuscan bread are standard, 281 per 100 grams, its shape is rectangular with rounded corners, the crust crumbly and crunchy, while the crumb has an irregular alveolar appearance. And although unsalted, it is anything but bland! Thanks to natural leavening, obtained through the fermentation of the "sourdough starter" promoted by lactic acid bacteria, Tuscany produces a naturally flavorful type of bread.
Particularly linked to Tuscan bread, the inhabitants of the region have devised numerous and delicious uses, from crostini to croutons as accompaniments to traditional soups.
