Rectangular or oval, traditional Tuscan bread is commonly 5-12 cm high and weighs from 900 g to 2 kilos. Made using natural yeast, water and wheat flour, its crust is reddish-brown, its dough soft and its flavor strictly bland due to the complete lack of salt. In 2016, Tuscan bread was awarded the DOP status.
However, wheat flour hasn't always been the only raw ingredient for making bread in Tuscany. A long time ago, when wheat was scarce, people used local ingredients and special techniques to make homemade bread. Times have changed, but some traditions are still alive and well in many towns across the region.
Made from wheat, corn, chestnut, or potato: how do you like your bread?
Here are 5 traditional breads from Tuscany you might not know.