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Panzanella recipe by of 08-05-2013 [Updated on 27-04-2018]

There panzanella (also called pansanella, panmolle, panmòlloo pane 'nzuppo) is a typical Tuscan poor dish, a salad that includes the use of stale bread, red onion, basil, and in the more modern version also cherry tomatoes and cucumbers. There panzanella Toscana, but also the Roman panzanella, is seasoned with extra virgin olive oil, vinegar and salt and then left to rest for half an hour, the time necessary for all the flavors to mix together, before being served. This simple dish, of peasant origin, was ideal for those who stayed in the fields all day but there are also those who claim that it was born on fishing boats where sailors bathed stale bread directly in sea water. To better prepare the panzanella the ideal would be to use Tuscan bread, but in the absence I used a very good Neapolitan peasant bread and I really had a great lunch;) Moving away from the classic recipe instead you can also prepare the sea ​​panzanella, but that's another story. Well, I greet you and wish you a good day, kisses: *


How to make panzanella

Put the slices of stale bane in a bowl with water and let them soften for 1 hour.
Once the bread has softened, squeeze it, chop it coarsely with your hands and put it in a large salad bowl.

Peel the onion and cucumber and cut into thin slices.
Cut the cherry tomatoes into 4 parts and chop the basil leaves. Collect everything in a bowl.

Add the tomatoes, cucumber, onion and basil.
Mix all the ingredients then season everything with extra virgin olive oil, salt and vinegar

Put the panzanella in the fridge for half an hour, then serve