It is said that this recipe originated from the bakers' protest against the heavy salt tax imposed by Pope Paul III Farnese on the territory of the Papal State in order to recover the money needed to counter the advance of the 'heretics' from the East (Turks) and North (Lutherans).
Thus began the production of bread without salt, which is ideal with dishes and foods with a stronger taste, such as spicy sauces, soups, and of course with the excellent regional cured meats, such as capocollo, salami, Norcia ham, coppa, lombetto and porchetta.
The bread baked in wood-burning ovens is the most appreciated by locals. In Strettura, a small village south of Spoleto, a particularly popular bread is produced. Its ‘magic’ ingredient is the water from the natural springs in the mountains between Spoleto and Terni.
