It is a type of bread that is widespread throughout the peninsula, whose processing is now very simplified compared to the past.
The soft wheat flour is kneaded with water and mother yeast, or sourdough, and at the end of the first rise, more water and flour are added. When the dough is adequately risen, loaves or loaves of rectangular shape are formed, which are left to rest and then cooked in a wood oven..
This product reflects the most intimate soul of its territory and sinks its origins in a context made of poverty and small things. Like other products originating from a peasant culture, the recipe for this bread derives from the ability to obtain the best from a few ingredients available. The Tuscan bread goes perfectly with the typical Tuscan and Romagna cuisine, both with strong and decisive flavors: it is in fact excellent served with the most tasty cured meats or aged cheeses.
