"Victor Sack" > ha scritto nel messaggio
.. .
> Melba's Jammin' > wrote:
>
>> I am not fond of the saltless pane Toscana. :-)
>
> First, you have to get used to it, but it grows on you after a while.

I am on 30 years and waiting. Umbrian bread is equally salt free and I
think it tastes like toilet paper. They have a hundred excuses, but it's
really a matter of what they've grown up with, although I often see the very
defenders drizzling oil on their bread and then salting it.

> Second, it is eaten with such foods as the relatively heavily salted
> Tuscan sausages, goat cheese, and hams, complementing them and providing
> a contrast.

Sure it is, but it is also eaten with everything else, too. The result is
some cooks oversalt everything because of the salt free bread.

> Bubba

Bread has salt in it everywhere else. I have always been told that it was
the Pope's tax on salt some 5-600 years ago that is to blame. That's a long
time to fail to get over it. But then, Italians are traditionalists anfd in
most cases that's a good thing.

The real deal in Italian bread is, IMO, pane d'Altamura and reason enough to
go there. I can, however, but it at my supermarket to which it is delivered
every morning. They also make "tipo altamura" but it isn't even close other
than that it has salt.
--
http://www.judithgreenwood.com