text: The typically saltless Tuscan bread , obtained with natural levain frequently features in Florentine courses , especially in its famous soups , ribollita and pappa al pomodoro , or in the salad of bread and fresh vegetables called panzanella that is served in summer .
simplified: It is very common in the local soups , ribollita and pappa al pomodoro , Both soups are usually served with local olive oil . The bread is also used in the salad of bread and fresh vegetables called panzanella that is served in summer .