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It's fairly simple and really not the most impressive: yeasty, mellow and bland. It's rough and grainy, the crust thick and chewy, making it extremely satisfying even without the salt. It's eaten at virtually every meal in a Tuscan diet. It's made without salt because it was believed for a long time that the bread kept fresh longer (though I can't imagine this is true).
Here's a picture... as you can see, it's kind of plain.
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∙ 16y ago
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