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  2. Pane sciocco - Wikipedia

    en.wikipedia.org/wiki/Pane_sciocco

    Pane sciocco (Italian: [ˈpaːne ʃˈʃɔkko]; lit. ' unsalted bread '), also called pane toscano ('Tuscan bread') outside Tuscany, is a variety of bread commonly found in the Tuscany, Umbria, and Marche regions of Italy, different from other types of Italian bread for not having any salt added. Tu proverai sì come sa di sale / Lo pane altrui

  3. Tuscan food - Wikipedia

    en.wikipedia.org/wiki/Tuscan_food

    Tuscan cuisine refers to the culinary traditions of the Tuscan region in Italy celebrated for its simplicity and focus on fresh, high-quality ingredients like olive oil, legumes, and meats. Rooted in cucina povera ( Italian for 'cuisine of the poor'), it emphasizes seasonal ingredients and straightforward flavors over complex sauces and spices.

  4. Bread machine - Wikipedia

    en.wikipedia.org/wiki/Bread_machine

    Raku Raku Pan Da the "World's first automatic bread-making machine" Although bread machines for mass production had been previously made for industrial use, the first self-contained breadmaker for household use was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic) based on research by project engineers and software developer Ikuko Tanaka, who trained with the ...

  5. The 7 Best Bread Machines for Every Kind of Baker - AOL

    www.aol.com/7-best-bread-machines-every...

    Want to make bread at home? These bread machines make it simple and easy to make great tasting loaves. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 ...

  6. Otto Frederick Rohwedder - Wikipedia

    en.wikipedia.org/wiki/Otto_Frederick_Rohwedder

    The first loaf of sliced bread was sold commercially on July 7, 1928. Sales of the machine to other bakeries increased and sliced bread became available across the country. Gustav Papendick, a baker in St. Louis, bought Rohwedder's second machine and found he could improve on it. He developed a better way to have the machine wrap and keep bread ...

  7. Ribollita - Wikipedia

    en.wikipedia.org/wiki/Ribollita

    Ribollita (lit. ' reboiled ') is a Tuscan bread soup, panade, porridge or potage made with bread and vegetables, often from leftovers. [1] There are many variations, but the usual ingredients include leftover bread, cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.