The new Nutella jar. Tuscan Bread DOP is a representative product from the rich basket of protected products of Tuscany, a region that – in the food sector alone – boasts 32 DOP and IGP products with an economic value of €192 million, generated by the work of 11,505 operators (data from the ISMEA-QUALIVIT 2025 Report). Famous for its ancient method of baking without salt and using natural sourdough yeast, Tuscan Bread DOP can now count on a supply chain of 900 tons of certified production and 52 operators capable of generating €2.6 million in production value, translated into €4.2 million in consumer value. Since 2016, the Consortium for the Protection of Tuscan Bread DOP has been safeguarding and promoting this excellence with projects that promote innovation and growth throughout the country while maintaining the product's qualitative characteristics intact.
Among the most significant projects, the collaboration with the University of Pisa (UNIPI) and the "PANEDOPBIO" project have led to the development of solutions to prolong the freshness of Pane Toscano DOP and promote its diffusion beyond Tuscany. Elements such as UNIPI-certified sourdough starter—reserved for producer members—selected flours, and a long leavening process ensure quality and a longer shelf life. With this in mind, the Consortium is considering modified atmosphere packaging as a future objective for expansion into markets beyond the region. Furthermore, a modification to the specifications, requested by the Consortium, has introduced smaller, pre-sliced formats, packaged in "dough" and trays, adapted to consumer demand.
Pane Toscano DOP confirms the value of the portfolio of DOP and IGP products certified by CSQA , which currently includes 81 Geographical Indications: a figure that underlines the desire to increasingly support the development of quality agri-food supply chains, a symbol of Made in Italy and the vocation of the territories.
Source: Consortium for the Protection of Tuscan Bread DOP
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