That’s why in Tuscany we aren’t used to putting salt into bread dough
Have you ever noticed that? On the table of an authentic Tuscan, but also on the tables of Tuscan restaurants, the bread is saltless.
There is an historical explanation that tells about the spread of saltless bread in Tuscany.
At the time of the great rivalry between Florence and Pisa in the 12th century, Pisans blocked every salt supply to ostracize the Florentines.
However, tradition states that Tuscan bread is saltless because of the “strong” flavors, which are usually combined with it: Cinta Senese cold cuts, ham, extra virgin olive oil, Pienza’s Pecorino cheese, not to mention livers, Pappa al pomodoro (a typical Tuscan soup prepared with fresh tomatoes, garlic, olive oil, bread and basil), ribollita (another typical soup, made with bread and various fresh vegetables), wine soup, are all flavors that need to be balanced with a “neutral” food, if I may say so, which can enhance them without affecting them .
And here is a brief explanation of why Tuscan bread is saltless! And make no mistake … it’s the only “saltless” thing you can find here!