Why Is Tuscany's Bread Salt-Free?

Tuscany and other areas of central Italy don’t put salt in their bread. What gives? #shorts

Join the Newsroom (over on Patreon) to get access to behind-the-scenes vlogs, extended interviews, & to support the channel. See you there!

– ways to support –
My Patreon:
Our custom Presets & LUTs:

– where to find me –
Instagram:
Tiktok:
Facebook:
Iz’s (my wife’s) channel:

– how i make my videos –
Tom Fox makes my music, work with him here:
I make maps using this AE Plugin:
All the gear I use:

– my courses –
Learn a language:
Visual storytelling:

– about –
Johnny Harris is an Emmy-winning journalist. He currently is based in Washington, DC, reporting on interesting trends and stories domestically and around the globe. Johnny’s visual style blends motion graphics with cinematic videography to create content that explains complex issues in relatable ways.

– press –
NYTimes:
NYTimes:
Vox Borders:
Finding Founders:
NPR Planet Money:

(Visited 1 times, 1 visits today)

Related Videos

Comment (37)

  1. Throwing a lot of shade at Tuscany in particular, but nearby regions in central Italy also don't salt their bread (see the shaded map in the video). I want to hear from you if you're from this area. Have you heard similar stories about why your bread has no salt? Do you prefer it made that way or…?

    This was something we came across while working on the video about Doritos and MSG: https://youtu.be/ue0xQZ_thA4

  2. When I was on an exchange in Milan (about 28 yrs ago) the parents of the host made sandwiches for me that were made of really white soft bread that seemed to have no salt and tasted a bit like wine/vinegar

  3. Im in tuscany im san Marcello Pistoiese where the Paul Newman Dynamo Camp is and salt is not used in bread because it was very expensive and. Was used as a commodity to pay people? Salario..so its use was to pay people.in the middle ages cause Salt was worth lots?

  4. The funny thing is that, even when living in other areas of Italy with excellent bread, they search bakeries owned by other people from Tuscany just to buy saltless bread, even if it's at the opposite part of the city!

  5. I am Tuscan (born and raised in Siena). The tradition of bread without salt (or "pane sciapo", as we call it) dates back to the 12th century, i.e. even before Dante wrote the Divine Comedy ("Tu proverai sì come sa di sale lo pane altrui", "You will try how someone else's bread tastes of salt", Paradiso, Canto XVII).

    There are two hypotheses for our usage of bread without salt. According to the prevailing hypothesis, the Pisans began to make their Florentine rivals pay dearly for the large quantity of salt that landed in the Tuscan port of Pisa. The Florentines, in a typically Tuscan style, responded to the neighbors' move by starting to produce salt-free bread.

    Another theory states that, in order to avoid the taxes of the Florentines, the Tuscan bakers began to bake bread without salt.

    Ultimately, the fiscal origin of bread without salt (whether it is a consequence of Pisan or Florentine politics) seems undeniable, given that in Lucca, Pisa, Massa and Carrara – which were not part of the Grand Duchy of Tuscany – bread does have salt.

  6. I'm Tuscan, born and raised between Firenze and Arezzo. After all of these years, I still don't understand why. The beef with the pope and Pisa is probably the origin, and nowadays, it is a tradition basically. The positive thing is that it's healthier

  7. Dante in the XVII canto of Paradise meets his ancestor called Cacciaguida, who prophesied the exile from Florence will tell him "You will try it as it tastes like salt other people's bread"

  8. because the Italians in that area have delicious food and developed a palate. Johnny Harris is an American. he never grew up developing his palate like most French and Italian from that area have.

  9. Too much salt can kill off some of the yeast in the dough, so no salt bread has maximum leavening. It's s matter of preference, and it doesn't make much difference with modern yeasts, but it can affect wild yeasts more dramatically. The question is really what variety of yeast was prevalent when the tradition began?

LEAVE YOUR COMMENT

Your email address will not be published.