Pane Toscano

Traditionally made since the Middle Ages, pane Toscano or pane sciocco is a variety of bread commonly found in the central Italian regions of Tuscany, Umbria, and the Marches. Back then, to show their displeasure with the imposed regulations and high taxes on salt, the Tuscans started baking their bread without salt, hence the name pane sciocco (lit. tasteless bread).

Due to its bland taste, the salt-free Tuscan bread is not quite intended for eating on its own, so it is typically served fresh from wood-fired ovens with cured meat products such as prosciutto, salami, or strong cheeses in order to balance out their saltiness and intense flavors.

Drizzled with olive oil and smeared with mashed garlic, pane Toscano also makes for a delicious fettunta (similar to an untopped bruschetta), but it is more often used in various soups and stews such as zuppa di pane Toscana.