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Ioaf of Tuscan bread
Description
This is another interesting Italian origin bread recipe, very popular in the central region and in Tuscany. It's used for bruschetta, panzanella, ribollita, but also for charcuterie and tapenade tastings. It must be prepared without salt. This is in order for the taste of the bread not to interfere with (or even change) the taste of the food with which it is served. We liked it a lot, I said I would definitely repeat it many times in the future.
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