there is a great variety of Italian bread with many local variations. Generally Tuscan bread is "country" style - a large, round loaf and unsalted. Casalingo literally means "homemade" and is the term used for a typical, Tuscan unsalted loaf. Salato is salted bread, spongier and lighter. Nero means brown (usually wholemeal) bread. Stale bread is a frequent ingredient in Tuscan recipes, soaked in milk or water and then squeezed dry.