How to make Pane Toscano

Why cooks start here

Pane Toscano is cooked the way Tuscany cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Pane Toscano hails from the heart of Tuscany, where simplicity and quality reign supreme. It's an everyday bread, found on tables from the rolling hills of Chianti to the bustling markets of Florence. Traditionally, this bread is made without salt, a practice dating back to historical salt taxes, although this recipe allows for a pinch to suit modern tastes. The result is a crusty, chewy loaf with a dense crumb and a subtle, nutty flavor. The olive oil adds richness, complementing the rustic nature of the bread. Ideal for scooping up robust stews or simply enjoyed with a drizzle of oil, Pane Toscano invites you to savor its straightforward, earthy charm.