Pane Sciocco

Salt-free Tuscan Bread

Preparation info
  • Makes


    23-25 cm round loaf
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

The tradition of preparing salt-free bread in Tuscany doubtless developed at a time when there was an acute shortage of salt, after which people became accustomed to the bland flavour of pane sciocco (SHOW-ko). It’s amusing that sciocco also means foolish or ‘good for nothing’ in Italian. This is the bread traditionally used for panzanella, Tuscan bread and tomato salad, and pappa al pomodoro, Tuscan bread and tomato soup. Also popular for panini, salt-free bread