Tuscan Panzanella

Panzanella is a simple summer dish of the Tuscan peasant tradition, which does not require cooking, it could also be eaten in the fields by those who were forced to stay away from home for an entire day for agricultural work. It goes well as an appetizer, for lunch, for dinner, as a first course or as a single dish. There are countless variations, this recipe from Bolognami is centuries old, from my Husband's Grandmother, from a Tuscan family originally from Montepulciano (SI) that has always been

Tuscan Panzanella Traditional Recipe

The recipe for Tuscan Panzanella is based on stale Tuscan Bread D.O.P., soaked in water, seasoned with quality Extra Virgin Olive Oil, Salt, Red Wine Vinegar and vegetables, perfect for summer, as our Tuscan peasants used seasonal vegetables, which were in the garden of the house, simple, fresh, tasty and healthy recipe, only ingredients of the highest quality must be used in order to appreciate the ancient flavors, it can be prepared in advance, put it in the fridge and use it the next day too

Ingredients for Tuscan Panzanella

500g of Tuscan Bread D.O.P. Bolognami

Extra Virgin Olive Oil Gran Cru Santa Lucia Bolognami

Quality Red Wine Vinegar

3 San Marzani tomatoes

3 Sweet Green Peppers

1 Cucumber

1/2 Onion

2 Ribs of Celery

6 Basil Leaves

Fior di Sale from Trapani Bolognami

Black Kampot Pepper Bolognami

How to prepare Tuscan Panzanella

The most important ingredient is Tuscan Bread D.O.P. Bolognami, because without salt and naturally leavened and only he gives meaning to the recipe, stale for at least 3-4 days, kept in the air as much as possible to let it dry. Break it into pieces, soak it in water and squeeze it, crumble it coarsely and put it in a salad bowl. Clean all the vegetables, cut them, neither too small nor too big and put them in another container, season them with plenty of Extra Virgin Olive Oil Gran Cru Santa Lucia Bolognami and Quality Red Wine Vinegar, salt and grind at the moment of the Black Pepper pleasure, break up and put in the Basil leaves. Stir well and pour into the salad bowl together with the previously prepared bread. Stir everything well again, season with pepper and salt if necessary. Leave to rest for 30 minutes, preferably in the refrigerator, depending on the temperature. If you don't finish it right away, it's even better the next day. Simple recipes made with good quality ingredients are always best. In my opinion, as it has always been drunk in the family, the perfect pairing is Red Wine such as the Nobile di Montepulciano Biologico Vecchia Cantina. Enjoy your meal