Organic lifestyle magazine with great news and features
Bicycle Beano Veggie Cycling Holidays
In Wales and England with delicious vegetarian cuisine, mostly organic
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The Soil Association's organic food site
Terry Davies
British potter living across the valley from us
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your Crusts There are many recipes in Tuscan country cooking that use dry bread. In a place where bread was made only weekly (in wood-burning ovens), this meant that no bread need be thrown away. There are various theories as to the origins of the lack of salt in Tuscan bread: a salt tax which made it too expensive to use in bread, a blockade of the salt trade by Pisa in the 1100s. Whatever the origins, saltless Tuscan bread combines perfectly with other ingredients in dishes such as pappa al pomodoro: a herby bread and tomato soup, panzanella: a bread-based salad, and ribollita: a thick soup made with dry bread and leftover vegetable soup - a veritable festival of leftovers! |
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