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Tuscan bread

tuscan bread

Tuscan bread is known for it’s characteristic lack of salt, and dates to the twelfth century, when due to a regional dispute Pisa blocked the trade of precious salt to rival Florentines. To this day, the sacredness of the Tuscans’ daily bread lives on in the age-old custom of making use of it to the very last crumb. Old recipes such as panzanella, ribolita, acquacotta, pappa al pomodoro, fettunta, breadcrumbs, vegetable soup and black cabbage soup all make use of bread past the point that others might deem ready to feed to the pigeons. Not the Tuscans, however, and world cuisine is all the richer for it.

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