Tuscan Bread

This easy to read, manageable publication, contains historical information and is dedicated to the king of the Tuscan table, unsalted bread. Friable, crispy and tasty but also rustic without appearing too sophisticated. The introduction, written by Andrea Camilleri, embellishes the volume and is followed by texts written by Ornella d’Alessio and Sergio Rossi and includes twenty tasty recipes based on Tuscan bread. “Together with Cesare Moroni and Bruno Duchi”, says the co-author, “I have spent many days cooking, joking and laughing, aiming to take pictures of each dish. However, one thing always appeared clear, one-time Tuscan peasants, knew how to eat well without spending too much”. When cooking, Tuscan bread can also be used stale, to save money, reduce waste and respect the environment, but above all to keep the peasant’s tradition alive