The Bread of Altopascio
A symbol of hospitality and welcoming, a traditional product known since the Middle Ages
The Bread of Altopascio is made using a special dough called sconcia.
According to Tuscan tradition, it is without salt.
The town of Altopascio, a stop along the Via Francigena, has always been considered the city of bread: around the year 1000, a confraternity of doctors called the Knights of the Tau built a hospital to refresh pilgrims and wayfarers exhausted by long journeys.
The methods of assistance were regulated in 1232 by actual rules including the offering of bread, considered a right for all who arrived in the village.
The bread tradition has remained alive ever since, reinforced even by the Medici and the Lorraine.
Characteristics
The bread of Altopascio has a quadrangular shape - bozza - or elongated - loaf - and has a soft texture on the inside with a crisp, light-colored crust, golden on the outside.
It is leavened on special boards, covered with hemp cloths. Finally, it is baked for almost an hour.
The product is made by processing type 0 soft wheat flour, natural yeast and water.
The uniqueness of the flavor is due not only to the flour but also to the craftsmanship and use of water of the area.
It is produced all year round in Altopascio but also in neighboring areas and can be found in the main markets in the area.
The bread of Altopascio has a quadrangular shape - bozza - or elongated - loaf - and has a soft texture on the inside with a crisp, light-colored crust, golden on the outside.
It is leavened on special boards, covered with hemp cloths. Finally, it is baked for almost an hour.
The product is made by processing type 0 soft wheat flour, natural yeast and water.
The uniqueness of the flavor is due not only to the flour but also to the craftsmanship and use of water of the area.
It is produced all year round in Altopascio but also in neighboring areas and can be found in the main markets in the area.
Food and wine
This bread goes well with cured meats, soups, cheeses and is ideal for making bruschetta with extra virgin olive oil and salt.
This bread goes well with cured meats, soups, cheeses and is ideal for making bruschetta with extra virgin olive oil and salt.
