In the past nothing was thrown away including and above all, stale, dry bread. It was obligatory to try to use it up.
One of the characteristics dishes of the Tuscan country culinary tradition is precisely bread soup which is made by placing stale bread into a large soup dish and covering it with a soup made of vegetables, legumes and sometimes even pork rind to give it even more flavour.
Leave it to rest for a few hours so that the bread soaks up all the liquid and it is good cold in the evening too or even the day after. Similar procedure is followed to cook the black cabbage farinata, dish shown in the picture aside.