25+ Traditional Tuscan Bread Recipes To Try

When it comes to Italian cuisine, few regions evoke the same passion and admiration as Tuscany.

Known for its breathtaking landscapes, rich history, and vibrant culture, Tuscany is also celebrated for its culinary delights, particularly its breads.

From rustic loaves to flavorful flatbreads, Tuscan bread recipes embody the simplicity and heartiness of traditional Italian cooking.

In this blog article, we will explore 25+ mouthwatering Tuscan bread recipes that showcase the region’s diverse flavors and textures.

Whether you’re looking to bake a classic Pane Toscano or experiment with unique variations like Schiacciata, you’ll find inspiration and guidance to create these delightful breads in your own kitchen.

Join us as we journey through the world of Tuscan bread, where every loaf tells a story of tradition, passion, and love for food.

25+ Traditional Tuscan Bread Recipes To Try

Exploring the world of Tuscan bread recipes reveals a tapestry of flavors and techniques that celebrate the heart of Italian culinary traditions.

Each recipe, whether it’s a savory flatbread or a rich, artisanal loaf, offers a unique glimpse into the culture and heritage of Tuscany.

As you bake your way through these 25+ recipes, you’ll not only create delicious bread but also experience the joy of sharing these creations with family and friends.

So, roll up your sleeves, dust off your flour, and embark on a baking adventure that captures the essence of Tuscan cuisine.

With each loaf, you’ll bring a piece of Tuscany into your home, creating memorable meals that honor this extraordinary region.

Cecina (Tuscan Chickpea Flatbread)

Cecina is a traditional Tuscan flatbread made from chickpea flour and olive oil. Originating from the coastal region of Tuscany, this simple yet flavorful bread is naturally gluten-free and packed with nutrients. It has a crispy exterior and a soft, creamy interior, making it perfect for enjoying on its own or as a base for toppings like roasted vegetables, cheese, or cured meats.

Ingredients:

• 1 cup chickpea flour
• 1 ½ cups water
• 3 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• Freshly cracked black pepper (to taste)
• Optional toppings: rosemary, sliced olives, or sun-dried tomatoes

Instructions:

1. In a mixing bowl, whisk together the chickpea flour and water until smooth. Let the batter rest for at least 30 minutes to allow the flour to hydrate.
2. Preheat your oven to 450°F (230°C). Place a large cast-iron skillet or a baking sheet in the oven to heat.
3. After the batter has rested, stir in the olive oil, sea salt, and black pepper.
4. Carefully remove the hot skillet from the oven, add a tablespoon of olive oil to the pan, and swirl to coat.
5. Pour the batter into the skillet, ensuring an even layer. If desired, sprinkle with optional toppings like rosemary or olives.
6. Bake for 20-25 minutes, or until the edges are golden and crispy.
7. Remove from the oven, let cool slightly, and cut into wedges.

Cecina is a versatile and flavorful bread that embodies the essence of Tuscan cuisine. Whether you enjoy it warm as a snack or as a base for a hearty meal, its unique flavor and texture will impress your family and friends. The simplicity of the ingredients highlights the quality of each component, making it a fantastic option for both everyday meals and special occasions. Pair it with a glass of red wine, and you’ve got a taste of Tuscany right in your home!

Pane Toscano (Tuscan Bread)

Pane Toscano is a rustic, unsalted bread that is a staple of Tuscan cuisine. Its unique texture and flavor come from the use of simple ingredients: flour, water, salt, and yeast. This bread is often enjoyed with a drizzle of high-quality olive oil or served alongside hearty dishes, making it a perfect accompaniment for meals featuring rich sauces or grilled meats.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F/43°C)
• 1 tablespoon active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon sugar (optional, to help with yeast activation)

Instructions:

1. In a small bowl, dissolve the sugar (if using) in warm water and sprinkle the yeast on top. Let it sit for about 10 minutes, or until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, then transfer it to a floured surface.
4. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
6. Preheat your oven to 450°F (230°C) and place a baking stone or baking sheet inside to heat.
7. Punch down the risen dough and shape it into a round loaf. Place it on parchment paper and cover with a cloth for another 30 minutes.
8. Carefully transfer the dough to the preheated baking stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Let it cool on a wire rack before slicing.

Pane Toscano is more than just bread; it’s a representation of Tuscan heritage and tradition. Its rustic nature and lack of salt make it an excellent canvas for pairing with flavorful accompaniments, such as aged cheeses, cured meats, or fresh vegetables. This bread is a true testament to the beauty of simplicity in cooking. Whether served at a family gathering or enjoyed as part of a casual meal, its comforting texture and subtle flavors will evoke memories of Tuscan dinners shared with loved ones.

Focaccia di Recco (Cheese Focaccia from Recco)

Focaccia di Recco is a traditional cheese-filled focaccia hailing from the Liguria region, close to Tuscany. This savory bread features a thin crust with a gooey, cheesy center, typically filled with fresh cheese like stracchino or crescenza. It’s perfect as an appetizer, snack, or even a light meal, often enjoyed hot and drizzled with olive oil.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon active dry yeast
• ½ cup warm water (about 110°F/43°C)
• 2 tablespoons extra virgin olive oil (plus more for drizzling)
• 8 oz fresh cheese (stracchino or crescenza)
• Optional toppings: fresh herbs (like rosemary or thyme)

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.
6. Divide the dough in half. Roll out one half on a floured surface into a rectangle and transfer it to the prepared baking sheet.
7. Spread the fresh cheese evenly over the dough, leaving a small border around the edges.
8. Roll out the second half of the dough and place it on top of the cheese. Pinch the edges to seal and create a small border.
9. Use your fingers to make dimples in the top layer of dough and drizzle with olive oil. Optionally, sprinkle with fresh herbs.
10. Bake for 15-20 minutes or until golden brown. Let cool slightly before slicing.

Focaccia di Recco is a delightful blend of textures and flavors, offering a perfect balance between the crispy exterior and the rich, creamy cheese inside. This dish highlights the use of fresh, quality ingredients that are essential in Tuscan cooking. It’s a wonderful addition to any gathering, allowing guests to enjoy its warm, cheesy goodness straight from the oven. Whether served as a light lunch, snack, or appetizer, Focaccia di Recco embodies the spirit of Italian hospitality and the joys of sharing good food with good company.

Schiacciata (Tuscan Flatbread)

Schiacciata is a traditional Tuscan flatbread characterized by its rustic texture and delightful flavor. Typically topped with olive oil and fresh herbs, this bread is perfect for serving with cheeses, meats, or simply as a snack on its own. The name “schiacciata” means “squashed” in Italian, referring to the method of flattening the dough before baking. Its crisp exterior and soft interior make it a favorite among locals and visitors alike.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F/43°C)
• 2 teaspoons active dry yeast
• 2 teaspoons sea salt
• 1 tablespoon sugar
• ¼ cup extra virgin olive oil (plus more for drizzling)
• Fresh rosemary or thyme (for topping)
• Coarse sea salt (for sprinkling)

Instructions:

1. In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the flour and sea salt. Create a well in the center and pour in the yeast mixture and olive oil.
3. Mix with a wooden spoon until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. Once the dough has risen, punch it down and transfer it to the prepared baking sheet. Use your hands to stretch and flatten the dough into a rectangle about ½ inch thick.
7. Drizzle the surface with olive oil and sprinkle with fresh herbs and coarse sea salt. Use your fingers to create dimples all over the dough.
8. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.

Schiacciata is a versatile bread that beautifully showcases the simplicity and quality of Tuscan ingredients. Its delightful flavor and texture make it an ideal companion for antipasto platters, picnics, or casual dinners. The aroma of fresh herbs and olive oil wafting from the oven will fill your kitchen with warmth and invite your loved ones to gather around the table. Enjoy it warm, topped with your favorite spreads or ingredients, and let this bread transport you to the sun-kissed hills of Tuscany with each delicious bite.

Biscotti di Prato (Tuscan Almond Cookies)

While not a traditional bread, Biscotti di Prato are a beloved Tuscan treat that deserves a place in any bread enthusiast’s repertoire. These twice-baked cookies, studded with almonds, are perfect for dipping in coffee or dessert wine. The name “biscotti” means “twice-baked” in Italian, and their crisp texture and nutty flavor make them a delightful addition to any dessert spread.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole almonds (lightly toasted)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms. Fold in the toasted almonds.
5. Divide the dough into two equal parts and shape each into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them apart.
6. Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.
7. Lower the oven temperature to 325°F (160°C). Once cooled, slice the logs diagonally into ½-inch thick pieces.
8. Arrange the slices on the baking sheet, cut side down, and bake for an additional 15-20 minutes, turning them halfway through, until crisp.

Biscotti di Prato are the perfect way to indulge in a taste of Tuscany without the need for a special occasion. Their delightful crunch and nutty flavor make them an excellent companion for coffee or dessert wine, adding a touch of sweetness to any meal. These cookies are not only easy to make but also keep well, making them a fantastic treat to have on hand for unexpected guests or simply to enjoy throughout the week. The joy of biting into a homemade biscotti, still warm from the oven, will surely bring a smile to your face and a taste of Italian tradition to your home.

Panzanella (Tuscan Bread Salad)

Panzanella is a classic Tuscan salad that showcases stale bread combined with ripe summer tomatoes and fresh vegetables. This dish is not just a way to use up leftover bread; it embodies the philosophy of Italian cooking—using simple, high-quality ingredients to create something exceptional. The bread soaks up the flavorful juices from the vegetables, resulting in a refreshing and satisfying salad perfect for summer gatherings.

Ingredients:

• 4 cups stale Tuscan bread, cut into cubes
• 4 ripe tomatoes, diced
• 1 cucumber, peeled and diced
• 1 red onion, thinly sliced
• 1 cup fresh basil leaves, torn
• ½ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and freshly cracked black pepper (to taste)

Instructions:

1. In a large bowl, combine the bread cubes, diced tomatoes, cucumber, red onion, and basil.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
3. Pour the dressing over the bread and vegetable mixture, tossing gently to combine.
4. Let the salad sit for about 30 minutes to allow the bread to absorb the flavors and juices.
5. Toss again before serving and adjust the seasoning if necessary.

Panzanella is a vibrant celebration of Tuscan flavors and ingredients, transforming simple, stale bread into a refreshing and satisfying dish. This salad not only highlights the quality of ripe, seasonal vegetables but also demonstrates the Italian tradition of minimizing waste by repurposing leftover bread. Whether served as a side dish or a light main course, Panzanella is sure to impress with its colorful presentation and delicious taste. Gather your friends and family for a summer meal, and let this delightful bread salad transport you to the sun-drenched vineyards of Tuscany with every bite.

Paniccia (Tuscan Polenta Bread)

Paniccia is a traditional Tuscan bread made primarily from polenta (cornmeal) and is known for its unique texture and flavor. This bread is often served warm and is ideal for pairing with soups, stews, or as a base for various toppings. The slightly sweet and nutty flavor of the cornmeal, combined with a crispy crust, makes Paniccia a comforting and hearty addition to any meal.

Ingredients:

• 2 cups cornmeal (preferably coarse)
• 4 cups water
• 1 teaspoon sea salt
• 1 tablespoon olive oil (plus more for greasing)
• Optional: grated cheese (Parmesan or Pecorino)

Instructions:

1. In a large saucepan, bring the water to a boil. Add the sea salt and gradually whisk in the cornmeal, stirring constantly to prevent lumps.
2. Reduce the heat to low and continue cooking, stirring frequently, for about 20-30 minutes until the polenta is thick and pulls away from the sides of the pan.
3. Preheat your oven to 400°F (200°C) and grease a baking dish or a cast-iron skillet with olive oil.
4. Once the polenta is cooked, stir in the olive oil and cheese (if using) until well combined.
5. Pour the polenta mixture into the prepared baking dish, spreading it out evenly. Use a spatula to smooth the top.
6. Bake for about 25-30 minutes, or until the top is golden brown and slightly crispy.
7. Let it cool for a few minutes before slicing and serving warm.

Paniccia is a rustic and hearty bread that brings the comforting flavors of Tuscany to your table. Its unique cornmeal base creates a delightful texture that pairs perfectly with a variety of dishes, from hearty soups to grilled meats. This bread is also a great way to incorporate gluten-free options into your meals, allowing everyone to enjoy its comforting goodness. Serve it warm with a drizzle of olive oil or alongside your favorite sauce, and experience the warmth of Tuscan hospitality in every bite.

Torta di Pane (Tuscan Bread Pudding)

Torta di Pane is a traditional Tuscan bread pudding that transforms stale bread into a rich, flavorful dessert. This dish is versatile, often incorporating seasonal ingredients like fruit, nuts, or chocolate. Its comforting texture and sweet flavor make it an ideal treat for any occasion, allowing you to enjoy the deliciousness of Tuscan flavors while minimizing food waste.

Ingredients:

• 4 cups stale bread, torn into pieces
• 2 cups milk
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ cup raisins (optional)
• ¼ cup chopped nuts (optional)
• Zest of 1 lemon (optional)
• Powdered sugar (for serving)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the torn bread pieces, milk, eggs, sugar, vanilla extract, and ground cinnamon. Stir until the bread is well coated and begins to absorb the liquid.
3. If using, add the raisins, chopped nuts, and lemon zest, mixing gently to combine.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly.
5. Bake for 40-50 minutes or until the top is golden and the pudding is set.
6. Allow it to cool slightly before slicing and serving. Dust with powdered sugar if desired.

Torta di Pane is a delicious way to turn leftover bread into a comforting and delightful dessert. Its rich flavors and soft texture make it a beloved choice for family gatherings and special occasions. This bread pudding embodies the essence of Tuscan cooking—simple ingredients coming together to create something truly extraordinary. Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce, and let each bite remind you of the beauty of Italian cuisine and the joy of sharing homemade treats with loved ones.

Castagnaccio (Tuscan Chestnut Cake)

Castagnaccio is a traditional Tuscan cake made from chestnut flour, showcasing the rich, nutty flavor of chestnuts, which are a staple in the region. This dense, moist cake is often flavored with rosemary, pine nuts, and raisins, making it a unique treat that is naturally gluten-free. It’s typically enjoyed as a snack or dessert, especially during the fall and winter months.

Ingredients:

• 2 cups chestnut flour
• 2 cups water
• ¼ cup olive oil (plus more for drizzling)
• 1 teaspoon sea salt
• ¼ cup pine nuts
• ¼ cup raisins (soaked in warm water for 10 minutes)
• 1-2 sprigs fresh rosemary, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round baking pan with olive oil.
2. In a mixing bowl, whisk together the chestnut flour and sea salt. Gradually add the water, stirring until smooth.
3. Stir in the olive oil, chopped rosemary, pine nuts, and soaked raisins until evenly distributed.
4. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Drizzle a little more olive oil on top.
5. Bake for 30-35 minutes or until the edges are golden and the center is set.
6. Allow the cake to cool slightly before slicing and serving.

Castagnaccio is a delightful representation of Tuscan flavors and seasonal ingredients, combining the earthy taste of chestnuts with the aromatic essence of rosemary and the crunch of pine nuts. This cake offers a unique twist on traditional desserts and showcases the resourcefulness of Tuscan cooking by using simple, wholesome ingredients. Whether enjoyed as a mid-afternoon snack or a comforting dessert, Castagnaccio brings warmth and nostalgia, perfect for cozy gatherings. Serve it plain, or accompany it with a dollop of mascarpone or a drizzle of honey for an added touch of sweetness.

Pane Toscano (Tuscan Bread)

Pane Toscano is a traditional Tuscan bread known for its rustic crust and chewy interior. This unsalted bread reflects the culinary practices of the region, where the lack of salt in the bread complements the bold flavors of Tuscan dishes, particularly when paired with meats, cheeses, and vegetables. Its simplicity and versatility make it a staple on every Tuscan table.

Ingredients:

• 4 cups bread flour
• 1 ½ cups warm water (about 110°F/43°C)
• 2 teaspoons active dry yeast
• 2 teaspoons sugar
• 1 teaspoon white vinegar
• 1 teaspoon sea salt

Instructions:

1. In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the bread flour and sea salt. Make a well in the center and add the yeast mixture and vinegar.
3. Mix until a dough forms, then transfer to a floured surface and knead for about 10-12 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Preheat your oven to 450°F (230°C) and place a baking stone or a heavy baking sheet in the oven to heat.
6. Punch down the risen dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet and let it rest for 30 minutes.
7. Score the top of the loaf with a sharp knife and sprinkle lightly with flour.
8. Transfer the loaf to the preheated baking stone or baking sheet and bake for 30-35 minutes or until golden brown and hollow-sounding when tapped on the bottom.

Pane Toscano is a quintessential bread that embodies the essence of Tuscan cooking—simple yet profound. Its lack of salt enhances the flavors of accompanying dishes, making it an excellent choice for a wide range of meals. Whether served alongside a hearty soup, used for making bruschetta, or enjoyed on its own with a drizzle of olive oil, this bread brings a taste of Tuscany to your table. The satisfaction of creating this rustic loaf at home will inspire you to explore more Tuscan recipes, allowing you to savor the rich culinary heritage of this beautiful region.

Focaccia di Recco (Cheese-Filled Focaccia)

Focaccia di Recco is a unique variation of traditional focaccia that hails from the Liguria region but has gained popularity in Tuscany. This delicious flatbread is filled with creamy cheese, typically stracchino, creating a rich and indulgent dish. Its crispy exterior and gooey interior make it a fantastic appetizer or a standout addition to any meal.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• ¼ cup olive oil (plus more for drizzling)
• 8 ounces stracchino or other soft cheese (like mozzarella or ricotta)
• Sea salt and fresh herbs (for topping)

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Preheat your oven to 475°F (245°C) and grease a baking sheet with olive oil.
6. Divide the dough into two equal portions. Roll out the first portion on a floured surface into a rectangle about ¼ inch thick. Transfer it to the prepared baking sheet.
7. Spread the cheese evenly over the dough, leaving a small border around the edges. Roll out the second portion of dough and place it on top of the cheese, pressing down gently to seal.
8. Use your fingers to create dimples in the top layer of dough and drizzle with olive oil. Sprinkle with sea salt and fresh herbs.
9. Bake for 15-20 minutes or until golden brown and crisp. Allow it to cool slightly before slicing and serving.

Focaccia di Recco is a delightful fusion of flavors and textures that showcases the beauty of Italian cooking. This cheesy flatbread is perfect for sharing, making it an excellent choice for gatherings and celebrations. The combination of a crisp exterior and a warm, gooey interior creates a satisfying experience with every bite. Serve it warm with a side of marinara or as part of an antipasto platter, and let the rich flavors transport you to the coastal regions of Italy. Whether enjoyed as an appetizer or a main dish, Focaccia di Recco will undoubtedly become a favorite in your culinary repertoire.

Cecina (Tuscan Chickpea Flatbread)

Cecina is a traditional Tuscan flatbread made from chickpea flour and water, creating a gluten-free option that is both hearty and flavorful. Often baked in a wood-fired oven, Cecina has a delightful crispy crust and a soft, slightly chewy interior. It’s commonly served as a street food snack or appetizer, often enjoyed with a sprinkle of salt and a drizzle of olive oil.

Ingredients:

• 1 cup chickpea flour
• 3 cups water
• 1 teaspoon sea salt
• 3 tablespoons olive oil (plus more for greasing and drizzling)
• Fresh rosemary (optional, for garnish)

Instructions:

1. In a mixing bowl, combine the chickpea flour and sea salt. Gradually whisk in the water until smooth and free of lumps.
2. Let the batter rest for at least 30 minutes at room temperature.
3. Preheat your oven to 450°F (230°C) and place a cast-iron skillet or a baking sheet inside to heat.
4. Once heated, carefully remove the skillet from the oven and grease it generously with olive oil.
5. Pour the batter into the skillet, tilting it to ensure even coverage. Drizzle a little more olive oil on top.
6. Bake for 20-25 minutes or until the edges are golden brown and the top is firm to the touch.
7. Remove from the oven and let it cool slightly before slicing. Drizzle with more olive oil and sprinkle with fresh rosemary, if desired.

Cecina is a deliciously simple bread that highlights the versatility of chickpea flour in Tuscan cuisine. Its rustic flavors and satisfying texture make it an excellent choice for those seeking gluten-free options without compromising taste. Whether enjoyed on its own, paired with cured meats and cheeses, or topped with sautéed vegetables, Cecina offers a delightful culinary experience. Its rich, nutty flavor and crispy edges will transport you to the charming streets of Tuscany, making it a memorable addition to any meal or gathering. Serve it warm, and enjoy the comforting essence of traditional Tuscan fare.

Pici (Handmade Tuscan Pasta Bread)

Pici is a traditional Tuscan pasta that resembles thick spaghetti and is often served with various sauces. While not a bread in the conventional sense, its dough-like texture and preparation method make it an integral part of Tuscan culinary heritage. Made with just flour and water, Pici is incredibly versatile, allowing for endless pairings with fresh ingredients. This dish embodies the simplicity and rustic charm of Tuscan cooking.

Ingredients:

• 2 cups all-purpose flour (plus extra for dusting)
• ¾ cup warm water
• 1 teaspoon sea salt
• Olive oil (for serving)
• Fresh herbs, grated cheese, or your favorite sauce (for serving)

Instructions:

1. In a large mixing bowl, combine the flour and sea salt. Make a well in the center and gradually add the warm water, mixing with your hands until a rough dough forms.
2. Transfer the dough to a floured surface and knead for about 5-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
3. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
4. After resting, divide the dough into small pieces (about the size of a golf ball). Roll each piece into long, thin ropes (about ¼ inch thick) by hand, ensuring they are even in thickness.
5. Bring a large pot of salted water to a boil. Add the Pici and cook for about 4-5 minutes, or until they float to the surface and are tender.
6. Drain and toss the Pici with olive oil, fresh herbs, or your favorite sauce.

Pici is a delightful representation of Tuscan simplicity, showcasing how basic ingredients can create something truly special. The handmade aspect of this pasta makes it a fun and engaging dish to prepare, allowing you to connect with traditional Tuscan cooking techniques. Whether paired with a robust ragù, a light olive oil sauce, or simply garnished with fresh herbs and cheese, Pici offers a comforting and satisfying meal that brings the warmth of Tuscan hospitality to your table. Enjoy the process of making this pasta with family or friends, and savor the rich flavors that each bite delivers.

Migliaccio (Tuscan Ricotta and Semolina Cake)

Migliaccio is a traditional Tuscan cake made from semolina, ricotta cheese, and eggs, resulting in a rich and creamy dessert that is both satisfying and delicious. This cake is often flavored with citrus zest and a hint of vanilla, making it a perfect ending to any meal or a delightful snack. Its unique texture and flavor profile highlight the ingredients’ quality, making it a favorite in Tuscan households.

Ingredients:

• 1 cup semolina flour
• 2 cups milk
• 1 cup ricotta cheese
• ¾ cup sugar
• 3 large eggs
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round cake pan with butter or cooking spray.
2. In a medium saucepan, bring the milk to a gentle simmer over medium heat. Gradually whisk in the semolina flour, stirring constantly to prevent lumps. Cook for about 5-7 minutes until thickened. Remove from heat and let cool slightly.
3. In a large mixing bowl, combine the ricotta cheese, sugar, eggs, lemon zest, and vanilla extract. Mix until smooth and creamy.
4. Add the cooled semolina mixture to the ricotta mixture and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes or until the cake is set and lightly golden on top. A toothpick inserted into the center should come out clean.
7. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.

Migliaccio is a delightful dessert that showcases the beautiful harmony of flavors and textures in Tuscan cuisine. Its creamy richness from the ricotta and the comforting notes of semolina create a cake that is both indulgent and satisfying. Perfect for special occasions or a simple afternoon treat, this cake embodies the spirit of Tuscany—simple ingredients coming together to create something extraordinary. Serve it chilled or at room temperature, and enjoy the sweet, subtle flavors that will transport you to a Tuscan pastry shop with every bite.

Schiacciata (Tuscan Flatbread)

Schiacciata is a beloved Tuscan flatbread that is characterized by its airy texture and crispy crust. It can be enjoyed plain or topped with various ingredients such as rosemary, olives, or even grapes. Schiacciata is incredibly versatile, making it perfect for appetizers, sandwiches, or simply served with a drizzle of olive oil and a sprinkle of sea salt. Its rustic charm and delicious flavor make it a staple in Tuscan cuisine.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 ½ cups warm water
• 1 teaspoon sea salt
• ¼ cup olive oil (plus more for drizzling)
• Fresh rosemary or olives (for topping)
• Coarse sea salt (for finishing)

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the flour and sea salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Mix until a dough forms, then transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to stretch it out into a rectangular shape about ½ inch thick.
7. Dimple the surface with your fingers, drizzle with olive oil, and sprinkle with fresh rosemary or olives and coarse sea salt.
8. Bake for 20-25 minutes or until golden brown and crispy. Allow it to cool slightly before slicing.

Schiacciata is a versatile and flavorful flatbread that captures the essence of Tuscan cooking. Its airy texture and crispy exterior make it a perfect accompaniment to a variety of dishes or an excellent base for sandwiches. The addition of fresh herbs or olives adds a delightful touch, enhancing the bread’s rustic charm. Whether served as a starter, alongside a main course, or enjoyed on its own with a drizzle of olive oil, Schiacciata will transport you to the sun-drenched hills of Tuscany. Its simplicity and deliciousness are a testament to the art of Italian bread-making, inviting you to savor every bite.

Note: More recipes are coming soon!