Sept. 16 – Wines, cheeses, cured meats are some of the many culinary delights typical from Tuscany. However, one of the region’s most distinguished products is its bread, unique and unmistakable. Tuscan bread has many healthy virtues: low in gluten, because it is made with flour from ancient grains; with a consistent sourdough and wheat roots, which are powerful antioxidants. And now the Tuscan product is ready to make its debut in China. The future “Tuscan bread Dop” will be one of the main “made in Tuscany” products presented to the Chinese market. In particular, the idea was launched during the Expo Rurale, an event dedicated to agricultural products promoted by the Tuscan Region, held at the Fortezza da Basso in Florence. Producers will thus ideate a “Bruschetta Box” to take abroad, including China, to promote and raise awareness of the Tuscan products in the Far East marketplace. The future “Tuscan bread Dop,” alongside Tuscan extra virgin olive oil and Volterra salt will be served, as suggested by Roberto Pardini, director of the Consortium of bread Dop, and Piero Capecchi, an expert baker, in the “Box.” Even the Agriculture commissioner of the Region of Tuscany, Gianni Salvadori, highlighted this element and expressed hope that Tuscan bread Dop “may soon help improve the health of many citizens around the world.” Salvadori said he considered Tuscan bread among the so-called “functional foods,” i.e. those foods that have a “nutraceutical” value in them. “I hope – said Salvadori – that our bread will become famous in the world for its taste and healthy characteristics, as well as its role in determining Tuscan history.”
