News you can eat 24 analyzes salt-free Tuscan bread. There are over 350 bread types in Italy. Many will disappear within a generation to be replaced by products which seem authentic, but will not be made with traditional local ingredients. Some may actually seem to be the real thing, but the give away is the prefix 'Tipo' written on the package, meaning 'like' and is a reference to the shape and preparation. The flavor then is another matter. So which regions in Italy are worth visiting just for their bread? Sardinia and Puglia for sure, Umbria and Lazio a close second, but all the regions have their unique bread heritage. Pane Toscano is another bread of relevance. Many types of bread overlap into neighboring regions and can also be said to be 'native'. Here in the USA we usually purchase the Italian loaf or the Sicilian type, they are both similar in taste and slightly different in size. We also have ciabatta, focaccia, and piadina as popular choices, considered breads but with much-less leaving incorporated in the dough.
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