Tuscan bread has a long history and is the basis of some popular dishes. The one we chose for you is known as bozza: the simple and round version of bread. We call it bozza when it is round, ciabatta when it is flat-oval shaped and filone when it is long and wide. This bread is best known for the fact its lack of salt and there are a variety of hypotheses that try to give an exact explanation on the reason.
Apparently the reason for this is the bitter 12th century dispute between Pisa and Florence when the coastal Republic of Pisa placed a blockade on the trade of salt to inland areas. In response to this, Florence resolved to bake bread without using salt. According to another tradition, salt was just too expensive for the Florentines, so they continued making it saltless since bread was simply too important to do without.