Pane Toscano

Pane Toscano is a saltless sourdough bread produced exclusively within the administrative territory of Tuscany, made from type '0' soft-wheat wholegrain flour grown in the same region, water, and natural sourdough starter. No salt is added to the dough. The designation was registered as a PDO on 18 July 2012 under file number PDO-IT-01016.

About this designation

Pane Toscano PDO is produced and packaged entirely within the administrative territory of the Tuscany region, which also constitutes the area for wheat cultivation, harvesting, storage, and milling. The specification permits only three ingredients: type '0' soft-wheat wholegrain flour obtained from wheat varieties grown in the production area, water, and natural sourdough starter. No salt may be added. The flour must meet defined rheological parameters, including a W (Chopin) value between 160 and 230, a P/L index between 0.35 and 0.65, water absorption over 54 %, a C:D (Brabender resistance) greater than 6', and a falling number greater than 260. Flours with a W value higher than the specified range may be used only for preparing the sourdough starter. At the point of sale, loaves must conform to defined shapes and weights: the rhomboid 'filoncino' weighs between 450 g and 550 g, while the rectangular 'filone' weighs between 900 g and 1.1 kg or between 1.80 kg and 2.20 kg. Thickness must be between 5 cm and 10 cm, and moisture content must not exceed 30 % by weight. The product may be sold whole or sliced, but slicing and packaging must be carried out exclusively within the production area. Labelling must include the Pane Toscano PDO logo and the EU PDO graphic symbol. The Consorzio di Tutela del Pane Toscano DOP is the applicant producer group. The eAmbrosia identifier is EUGI00000015943.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 18 July 2012 under file number PDO-IT-01016, with eAmbrosia identifier EUGI00000015943.
• The specification prohibits the addition of salt to the dough; the flavour is described as neutral and slightly acidic.
• Wheat cultivation, milling, sourdough production, baking, and packaging must all take place within the administrative territory of Tuscany.
• Moisture content at the point of sale must not exceed 30 % by weight, and loaf thickness must be between 5 cm and 10 cm.

Tasting notes

Tuscan rustic round bread, traditionally salt-free ("sciocco"). Crisp golden crust, dense crumbly crumb, neutral wheat flavor (designed to balance assertively-flavored Tuscan cuisine — salty pecorino, salt-cured prosciutto, savory ribollita).

HoReCa use

Pane Toscano PDO is used in traditional Tuscan preparations including panzanella, ribollita, pappa al pomodoro, and fettunta, and is served alongside prosciutto and pecorino.

Packaging

• whole-loaf-500g
• whole-loaf-1kg
• whole-loaf-2kg
• half-loaf-vacuum-500g