#LebensfreudeChiantiClassico: Pane Toscano
Pane Toscano
It's high time for some Tuscan deliciousness and Italian joy of life!
For many weeks during the Corona pandemic, I've been sharing updates about the situation in Chianti on my blog, using the hashtag #SehnsuchtChiantiClassico. Now it looks like the toughest part is behind us! It's definitely time for me to look forward with a positive vibe and bring more joy back to my blog. And honestly, what screams 'joy of life' in Italy more than amazing food and drink? Some of you might be staying home for your holidays this year, or at least vacationing in your own country, and you'll probably really miss Italy, Tuscany, and Chianti. So, that's why, starting right now, with my new blog series under the hashtag #LebensfreudeChiantiClassico, I want to bring a little bit of that Tuscan-Italian 'godimento della vita' (enjoyment of life) right into your home, through some delicious recipes from the 'Cucina Toscana' (Tuscan kitchen).
The Cucina Toscana – Dishes packed with history!
So, my blog will be all about simple, super typical dishes you can whip up with ingredients you can easily find at your local supermarket, farmers' markets, or even online shops that deliver to Austria and Germany. And naturally, when we talk about these dishes, we'll also dive into which wines pair perfectly with them! I mean, what else would you expect from #NinainChianti, right?
The first recipe: Pane Toscano
Pane Toscano is a real cultural treasure in Tuscany – kind of like olive oil. Just like olive oil, 'real' Pane Toscano has a special protected status, marked with the three letters DOP. That stands for 'Denominazione d'Origine Protetta,' which basically means 'Protected Designation of Origin.' In simpler terms, it means it's only true Pane Toscano if it's made in the region, with ingredients from the region. It's generally a light bread, made from wheat flour and water, but here's the kicker: it's made completely without salt! Sounds pretty straightforward, right? But like many simple things, the magic is in the details. It's usually made with an Italian type of sourdough called 'Lievito Madre'.
Pane Toscano DOP
This salt-free bread is a true cultural treasure in Tuscany.
Why salt-free bread?
There are tons of stories about how this salt-free Tuscan specialty came to be. One of the most likely ones goes like this: Back in the 12th century, Pisa and Florence started having some serious disagreements. Because of this, the maritime republic of Pisa cut off the salt trade to the inland areas. Salt suddenly became super valuable, so it was mainly used for preserving meat, not for everyday cooking. The result? Bread was baked without any salt!
Local Bread Culture
So, the big question is, why has this salt-free bread stuck around until today, especially when salt, that 'white gold,' is so easy to find? Maybe it's because Pane Toscano is almost like a religion here: some people totally reject it, wondering what's the point of bread without salt. But others, like me, really appreciate its unique qualities and absolutely love it! Why? Because this neutral Pane Toscano is the perfect sidekick for so many classic, often super flavorful, Tuscan dishes.
Tuscan bread often helps bring out the amazing flavors of classic dishes, like when you pair it with wild boar salami. Other typical uses include Bruschetta and Fettunta – that's toasted bread with tomatoes or oil – or Panzanella, a refreshing summer bread salad. And, of course, Papa al Pomodoro! These dishes actually started as clever ways to use up leftover, slightly stale bread.
What's more, if you've ever had pasta with an absolutely incredible sauce, you'll totally understand not wanting to leave even the tiniest bit behind. That's where Pane Toscano comes in handy! Its open, airy texture is amazing at soaking up every last drop of sauce, making sure you savor all that deliciousness.
Good Bread Takes Time
I've tried baking Pane Toscano at home so many times. I've looked at countless recipes and given them a go, but often I just wasn't happy with the results. Then Alessia from the Gagliole winery shared her super special bread recipe with me, and we even baked it together!
The real 'secret ingredient' for almost any bread is time. You see, bread isn't something you can just rush. It simply needs its own sweet time. But let's kick things off from the very beginning:
Lievito Madre
The Italian Sourdough
How to Make and Care for Lievito Madre
The secret to perfect Pane Toscano is starting with the right base. And, as I mentioned, that's 'lievito madre,' which is simply flour and water. But picking the right flour can be a little tricky! It's best to go for organic 'Farina di grano tenero tipo 0' – basically, Type 0 wheat flour. If you can't find that, you could also use Type 480 wheat flour (from Austria) or Type 550 or 1050 (from Germany).
Alessia from Gagliole winery and Nina in Chianti had a blast baking bread together.
Pane Toscano with Lievito Madre
Alessia makes her Pane Toscano using Farina di grano tenero Tipo 0, Farina di grano tenero Manitoba Tipo 0, a touch of Semola di grano duro, water, and Lievito Madre.
Here's a tip: Barbara van Melle, an Austrian journalist and Slow Food ambassador, is super passionate about baking bread. On www.krusteundkrume.at, you can find tons of baking tips and tricks, plus everything you need in her online shop – including the perfect flour for Pane Toscano. If you want to dive deeper into flour types and how they differ across countries, you can read more here.
It's best to knead the dough with a stand mixer, fold it a few times after about half an hour, and then pop it in the fridge for ten to twelve hours (overnight is perfect!) to let it rise. After that, you can shape the bread and bake it.
The Ingredients for Pane Toscano: Flour and Water
Almost a Sure Thing: Baking Bread in a Pot
The Easier Way to Make Pane Toscano in a Pot
Now, for anyone who thinks all of that sounds a bit too complicated, Edi, the wonderful person at La Valletta, shared a Pane Toscano recipe with me that uses very, very little brewer's yeast and is baked in a pot. For this one, you'll use Farina di grano tenero Tipo 0, Farina di grano tenero Manitoba Tipo 0, water, and, as I mentioned, just a tiny bit of yeast. After the dough has rested for at least 12-14 hours, you bake the bread in the oven in a lidded cast-iron pot or a special enamel Aromapot from the Austrian company Riess. After some time, you remove the lid and let the bread finish baking.
Over the next few weeks, I'll be sharing some more of my favorite dishes with you – or rather, the recipes! That way, we can all bring a little piece of Tuscany, and a big dose of #ChiantiClassicoJoy, right into our homes. And by the way, it always tastes best when you share it with friends and family! That's super 'Tuscan' too! So, buon appetito and see you soon!