Culture, Cuisine & Colorful Chaos: Culinary Tour of Tuscany 2015

The history of the creation of Tuscan bread is said to be rebellion and by others is described as a means of survival through struggling economical times. In actuality it was brought to life by a mixture of the times and a good measure of rebellion.
In the beginning Tuscan bread was prepared just as most other cultures did, using a recipe that included salt. The government decided a tax needed to be levied in order to help a struggling economy. They chose to tax the salt because it was the most widely used product in cooking and baking and promised to generate more income. When the Tuscans realized the tax would become reality, they rebelled and chose not to use salt in their bread. Salt was most used in bread and in their rebellion they believed this would cut the governments gain. In truth, they simply could not afford the tax and continue to purchase the salt to make their breads. Next to its role in boosting the flavor of bread, salt helps in tightening the gluten structure and adds strength to the dough. It also helps to support good volume. Tuscan bread is therefore more dense and can become rock hard in about five days or so. In an effort to keep from wasting the bread, new recipes were for formed. A traditional recipe of Panzanella is one of the most popular of these recipes.
Panzanella is a bread salad consisting of soaked Tuscan bread, vegetables, herbs, olive oil, salt, and vinegar. The bread is crumbled, soaked in water for five minutes, and wrung out. The fresh vegetables such as tomato, carrot, celery, cucumber, and onion are added, and tossed with the herbs, oil, and vinegar. This is a surprising fresh, light, and tasty dish. It can be served as a side dish or as an appetizer.
Another favorite recipe , enjoyed in the region closer to Florence, is Ribolito. Ribolito also uses the hardened bread, but it is stewed with leftover vegetables in their own juice and served warm with a drizzle of fresh olive oil and a sprinkle of freshly grated Parmesan or Pecorino cheese. To some it may not sound appetizing and may even look strange, but it is a wonderful comfort food. I can imagine enjoying a dish, cozied up to a nice fire, wrapped in a warm blanket, while cuddled into the comfort of an nice plush couch. Ingenuity and reinvention run through the veins of the Italians in food and in life.