Panzanella

The perfect dish to avoid any kind of waste

Panzanella, with its humble elegance, is a dish that tells stories of necessity and ingenuity, a true treasure of Tuscan culinary tradition. It is born from the peasant philosophy of "nothing goes to waste." Bread, a staple in the Tuscan diet, was baked once a week and had to last over time. When it became stale, instead of discarding it, it was soaked in water and vinegar to bring it back to life. Simple yet flavorful garden vegetables, such as tomatoes, cucumbers, and onions, were then added to create a fresh and nutritious dish. Perfect for the summer months, Panzanella combines simplicity and taste.

Ingredients

• 200 g of stale bread
• 150 g of water (vary according to the bread)
• 200 g of tomatoes
• 4 tablespoons of vinegar
• 2 large cucumbers
• 2 medium-sized red onions
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

• Cut the stale bread into cubes of about 2 cm.
• Moisten the bread with water and vinegar, being careful not to soak it too much to maintain its texture.
• Cut the tomatoes and cucumbers into desired pieces, and thinly slice the red onions.
• Combine the bread and vegetables in a large bowl.
• Add the fresh basil, torn by hand.
• Season with extra virgin olive oil, salt, and pepper to taste.
• Mix all the ingredients well.
• Let it rest in the fridge for at least 45 minutes before serving.
• Feel free to add other ingredients to further personalize the dish.

Today, Panzanella is appreciated not only for its history and connection to the land but also for its ability to combine simple flavors into a dish that is much more than the sum of its parts.