Pane sciocco

Pane sciocco is a type of bread originating from the Tuscan region of Italy. The name 'sciocco' translates to 'stupid' or 'tasteless' in English, referring to the bread's lack of salt, which is a distinctive characteristic of this bread variety.

History

The history of pane sciocco dates back to the 12th century, during the time of the Pisan-Genoese wars. The lack of salt in the bread was a result of the high taxes imposed on salt by the city of Pisa. To avoid these taxes, the bakers in Tuscany started making bread without salt, a tradition that continues to this day.

Characteristics

Pane sciocco is a white bread, made with wheat flour, water, yeast, and without salt. It has a thick, crispy crust and a soft, dense interior. The bread is typically baked in a wood-fired oven, which gives it a distinctive flavor. Despite its lack of salt, pane sciocco is known for its rich, complex flavors, which are brought out when it is paired with flavorful Tuscan dishes like ribollita or bistecca alla fiorentina.

Preparation

The preparation of pane sciocco involves mixing the ingredients and allowing the dough to rise for several hours. The dough is then shaped into loaves and baked in a wood-fired oven. The lack of salt in the dough means that the yeast activity is not controlled, resulting in a faster rise and a denser texture.

In Tuscan Cuisine

In Tuscan cuisine, pane sciocco is often used as a base for bruschetta, or served alongside traditional dishes like pappa al pomodoro or panzanella. It is also commonly used to mop up the sauces of dishes like peposo.

See Also

• Italian cuisine
• List of Italian dishes
• List of breads

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