In Tuscany, bread has always played an important role and has become the main ingredient in many recipes that even the poorest people could put on the table with ease. Its preparation and, above all, the characteristics of the bread, without salt and with a slightly acid taste, make it a type of product recognized by the DOP mark: Protected Designation of Origin.<\/p>\n
The reason for this, is subject to various interpretations, the most plausible being that salt was too expensive due to high taxes and so they decided to do without it, it wasn’t as if they could give up making bread!<\/p>\n
In addition to the classic Tuscan bread, there are other “special” breads, those with seeds, dried fruit, herbs and spices, or the sweet ones with honey and candied fruit, which in Florence are the ancestors of the ramerino bread.<\/p>\n","protected":false},"featured_media":34264,"template":"","meta":{"_acf_changed":false},"tags":[2273,2318],"class_list":["post-34272","place","type-place","status-publish","has-post-thumbnail","hentry","tag-florence-market","tag-florence-market_en"],"acf":[],"yoast_head":"\n