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Florence (Italy)
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Starter
Vegan
Food Flavour DNA
Nutritional Values
290kcal
8gProtein
42gCarbs
12gFat
5gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🌾 Gluten
Panzanella
How to order / say it
Say it
Panzanella — [pahn-tsah-NEL-lah]
Order
I'd like the panzanella, please.
Locally
Vorrei la panzanella, per favore.
Say locally
A refreshing salad of stale bread and ripe tomatoes.
Why try it?
This iconic summer dish exemplifies the Tuscan ability to make the most of readily available ingredients while celebrating the flavors of each season.
How it tastes
With a blend of juicy tomatoes, tangy vinegar, and crispy cucumbers, the salad is a refreshing mix and delightfully crunchy with the soaked bread.
Origin & History — first documented: 1500
Rooted in the peasant tradition of using up stale bread, Panzanella dates back to the 16th century, becoming a staple of Tuscan summer meals.
Recipe
Ingredients
- 🌾 200 g Stale bread
- 🥕 200 g Tomatoes
- 🥕 100 g Cucumbers
- 🧄 1 Red onion
- 🌿 20 g Basil
- 🫒 3 tbsp Olive oil
- 🍋 2 tbsp Red wine vinegar
Method
- 1 Soak bread in water briefly, then squeeze dry.
- 2 Chop tomatoes, cucumbers, and onion.
- 3 Toss all ingredients together with oil and vinegar.
- 4 Chill and serve with torn basil leaves.
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