Prato Bread needs no salt, and is the pride of our bakers. And you can be sure, if it isn't salt-free, it isn't Prato bread! This characteristic makes it versatile and easy to combine with different flavours. In the 16th century it was already sold as a fine food at the Florence market. It can be baked in different forms, but the queen of the daily table is the loaf called Bozza, which goes perfectly with all kinds of food, and is used when stale for the salad called 'panzanella', for bread soup, for the thick tomato soup known as 'pappa con il pomodoro' and for other tasty dishes invented by the various communities in competition with each other. To protect the tradition and the quality of the product was born in 2013 the GranPrato Association, which gathers an ever-increasing number of farmers, millers, bakers, pastry makers and retailers determined to enhance the local economy and its excellence in total respect of the environment.