Bico: Tuscan Unleavened Bread

Today we ideally move to the heart of central Italy, among the enchanting Tuscan hills. More precisely to Piazze, a hamlet of Cetona in the province of Siena. It was here, in a now distant past, that Bico was born, a kind of unleavened bread typical of the Sienese Valdichiana, a crossroads between Umbria and Tuscany.

A perfect example of humble peasant cooking, Bico was originally made only with flour and water and baked under the ashes of the fireplace (which suggests it was mainly enjoyed during autumn and winter). Only later, with improved living conditions, were other ingredients such as salt and oil added. In the past it was eaten as bread, perhaps together with the fruits that the land offered according to the season; today its versatility makes it an excellent companion to cured meats, cheeses and, why not, even sweet spreads.

If we were to make a comparison, Bico stands halfway between Romagna’s piadina, from which it takes its round shape, and Umbria’s torta al testo, with which it shares the ancient cooking method.

If you are curious to prepare this ancient Tuscan specialty at home, try the easy and quick recipe by our Cesarina Letizia from Florence. But if you happen to be in Piazze in the height of summer, we recommend taking part in the Sagra del Bico, held every year for two consecutive weekends between June and July: you will be able to taste Bico prepared by the skilled hands of the local home cooks, the only true guardians of the secrets for making it to perfection!

Bico and the Authentic Flavors of Tuscany

Would you like to join a cooking class to learn how to prepare Bico? All you have to do is book this cooking class with our Cesarina Letizia, who will introduce you to the authentic flavors of traditional Tuscan peasant cuisine!