“Others argue that the lack of salt in Florentine bread is because unsalted bread lasts longer, or it’s the result of an innate or inherited Tuscan parsimony stemming from a time when Italy was divided into city-states and wars were fought over necessary and coveted commodities such as salt, which was very dear. When we lived in Florence we never could get used to the unsalted bread, which we found dry and tasteless. I must confess that sometimes I think the best bread in Italy is in France.”
