Altopascio Bread

Like most breads in Tuscany, salt is not included in the preparation of traditional Altopascio bread. In this case, however, not even yeast is used: the ancient recipe, dates back to the Middle Ages  and specifies the curing of a characteristic dough made from the artisan processing of soft wheat flour from the Lucca mills. The result is a soft bread with a crunchy crust, ideal  tasted with Tuscan cheese  and cold cuts; it can be also used to make the classic bruschetta by toasting the bread and adding on top salt and extra virgin olive oil from Lucca.