Traditionally, Tuscan Bread is salt-free. It has a compact spongy inside and a crunchy exterior that makes it perfect both to accompany dishes and as a the star ingredient of panzanelle, pappa al pomodoro, and ribollita soups. And it’s ideal for sopping delicious sauce made of wild game. Here’s what you need to know about Tuscan Bread.
The history of Tuscan Bread
We have to go back in time to learn about Tuscan Bread. The contributions made by the Etruscans, who lived in Tuscany, to the production of wheat and bread are documented as far back as the earliest Roman times. Bread has always been an important product for the Italian population, even in the kitchens of the poorest families which, in the past, always featured a wood-fired oven and a kneading-trough or madia, referred to as the “bread box” in a 1450 AD treatise by Leon Battista De re Aedificatoria.
The unmistakable characteristics of Tuscan Bread
The crust is dappled, the inside is porous and compact. And it’s salt-free. Its leavening is natural. In fact, Tuscan Bread is made from Tuscan wheat flour that still contains the wheat germ, unlike common flours. The other ingredients are water and natural yeast. Nothing else. The batches of wheat that make up the bread are grown in Tuscany, but in different areas; for this reason they also have different characteristics, a very important aspect that gives Tuscan Bread its particular aroma.
Tuscan Bread identikit
The loaves can be rectangular, round or oval. Each loaf weighs about a pound and has a thickness ranging from 2 to 4 inches. Note the golden, crunchy and crumbly crust. Inside it has holes that are not regular, and the color is ivory white. To say it has a delicious aroma would be an understatement. There’s even a hint of toasted hazelnuts. What makes Tuscan Bread unmistakable is the absence of salt. In fact, its flavor is neutral, but not bland, because the different types of wheat, mixed with the mother dough, make up for the lack of salt with pure flavor. Don’t forget to check its authenticity by looking for the round sticker “rappresentante la regione Toscana” located on the wrapper ,which guarantees the quality of the product and the traceability of the supply chain.
The nutritional characteristics
The certified characteristics of Tuscan Bread DOP are certainly its high nutritional value and sensorial qualities, as well as its long shelf life. The bread, prepared with mother dough, has a different aroma, which results from the typical fermentations of this type of yeast. Not only does it benefit the taste, but also its shelf life. Tuscan Bread maintains its elasticity and softness for a long time.
How to use Tuscan bread in the kitchen
Tuscan Bread is the star of numerous regional recipes, like pappa al pomodoro, a traditional Tuscan dish prepared with the remains of stale salt-free bread. For the summer, the panzanella is a delicacy, a fresh and tasty summer salad with ingredients including tomatoes, onions, crunchy bread and basil – excellent in many appetizing variations. But Tuscan Bread is also a perfect side for a platter of cold cuts and cheeses, combined with a glass of excellent regional red wine.