Panificio Moderno

Bread is the pasta of Tuscany. It is used far more than flour or pasta to thicken soups & stews & give textures to sauces. A good Tuscan ‘pan basso’ loaf has almost no salt & when stale it tends to go hard & dry rather than moldy, thus remaining useful for cooking. At A. Sclavi’s Panificio Moderno the bread variations are endless, all displayed in old wicker baskets around the shop. And the fresh pasta is so good that the Locanda dell’Amorosa restaurant near Sinalunga used to send a bus to Siena every weekend to collect a fresh batch.