Rosemary bread

Pan di Ramerino is one of those foods that, I gotta say, takes you right to the heart of Tuscany. This Pan di Ramerino recipe has roots stretching back to the Middle Ages—seriously old school. Folks in Florence and nearby villages used to bake these tender little buns. Each one is packed with sweet raisins and a real punch of fresh rosemary, which is where the bread gets its name—‘ramerino’ is the Tuscan word for rosemary. Also, using good, local olive oil is a big deal here, too. The rich oil soaks into the dough and makes it extra moist inside, while the crust stays a bit thick. What you get is part Tuscan rosemary bread and part celebration treat. Usually, it pops up around Easter, but honestly, it's good any time of year. Really, any time. Every city in Tuscany seems to have its version, so you get these cool family secrets and different ways of making it. But, everyone agrees on this: you need real, fragrant rosemary and the plumpest raisins you can find.

Tradition sticks around for a reason, and this Italian Easter bread is proof of that. Some parts of Tuscany? They like to brush the tops with even more olive oil just before baking. So the buns come out super golden and a little crispy on top—still soft inside. There’s something comforting about tearing into one while it’s still a little warm, with the tangy scent of rosemary filling the room and the subtle sweet from the fruit. People might eat these with coffee in the morning or snack on them with a glass of wine in the afternoon. It’s the kind of food that makes you think of family kitchens and old wooden tables. You’ll hear stories about grandmothers passing down their own traditional Italian sweet bread techniques. Trying out different Pan di Ramerino ingredients is part of the fun. And here's the thing, no matter which city’s style you go with, you’re getting a bite of real, authentic Tuscan bread history every single time. Plus, sharing this bread with friends and family adds a touch of Tuscany to any gathering. Can't go wrong.

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