salt free

Bread and salt is a welcome greeting ceremony in several Slavic and other European cultures and in Middle Eastern cultures. The tradition, known by local Slavic names (Russian: Хлеб-соль, Belarusian: Хлеб і соль; Bulgarian: Хляб и сол; Macedonian: Леб и сол; Croatian: Kruh i sol; Serbian: Хлеб и со / Hleb i so; Polish: Chleb i Sól; Slovak: Chlieb a soľ; Czech: Chléb a sůl; Slovene: Kruh in sol; Ukrainian: Хліб і сіль) was also adopted by three non-Slavic nations — Lithuanians, Latvians (both Baltic) and Romanians (Latin) — all three of which are culturally and historically close to their Slavic neighbours (Lithuanian: Duona ir druska. Latvian: Sālsmaize and Romanian: Pâine și sare). It is also common in Albania (Albanian: bukë, kripë e zemër), Armenia (Armenian: աղ ու հաց, agh u hats), the Jewish diaspora, and the Middle East. This tradition has also been observed in spaceflight.

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  1. MypinchofItaly

    Recipe Salt-Free Tuscan Bread

    500g loaf, Preparation time 30 mins + 14 h leavening, Cooking time 40 mins Soft wheat flour: 500 g Water at room temperature: 300 ml Sugar: 1 teaspoon Fresh brewer’s yeast Cube – Baker’s Yeast: 12.5 g or the dried ones: 4 g Method In a large bowl prepare Biga by kneading homogeneously: 100...
  2. Tuscan bread slice with spicy salame.jpeg

    Tuscan bread slice with spicy salame.jpeg

  3. Tuscan Bread.jpeg

    Tuscan Bread.jpeg

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