La Panzanella Toscana

Today I bring in Tuscany with a poor dish and really spectacular Summer: panzanella. Panzanella is a typical Tuscan dish and it comes to a farmer recipe, tasty, nutritious and vegan. Born as a single dish, originally just made with stale bread (strictly unsalted Tuscan bread), onions, extra virgin olive oil and salt. The tomatoes came after, as well as cucumbers and basil.

La Panzanella Toscana, original recipe

Today considered the most traditional version is this with stale bread soaked in water and vinegar, tomatoes, Basil, cucumber and onion, but there are countless variations and additions with which you can customize the panzanella: tuna in oil or fresh, shrimp or other fish, olives, with different vegetables. In fact, Tuscan panzanella lends itself beautifully to become a canvas on which to draw your favorite dish.

The key ingredients of panzanella

I would not be respectful of traditional Tuscan cuisine if you do not you indicassi, among the ingredients, it is mandatory to use the DOP Tuscan bread (the one without salt) and Dop Tuscan extra virgin olive oil, but of course in the absence of these ingredients you can replace, provided that the bread is wheat (the bran has another grain) and the oil is 'character'. As for onions, green light to hold and sweet onions such as Tropea or to Cannara Umbria, nearest territorially. regarding tomatoes, my advice is to vary, usandone more types to get different tastes and consistencies: I used Datterini, Pachino IGP, Camone and cluster tomatoes.

Panzanella is a fresh summer dish, also thanks to the use of vinegar. The bread, In fact, it should be kept soaked in water and vinegar for 10-15 minutes, then wrung out and finally crumbled with hands coarsely. Then they will think oil and vegetation water Tomatoes dampen further. The execution is simple, just choose fresh ingredients and great quality and the Tuscan panzanella it keeps perfectly in the refrigerator up to 3 days. Indeed, There tips to prepare at least 3-4 hours in advance, It will be much more flavorful. At this point I suggest you take a look at all my OF SALAD RECIPES and I wish you good day and good Ferragosto!


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  • 700 grams of bread (preferably Tuscan DOP or otherwise Wheat)
  • 3 sweet onions (Tropea or Cannara)
  • 2 cucumbers
  • 600 grams of mixed tomatoes (Tomatoes, cluster, Pachino, cherry tomatoes, camone or those who prefer)
  • fresh basil, to taste
  • extra virgin olive oil #8217 d &;, to taste (preferably Dop or otherwise intense fruity Tuscan)
  • salt and pepper, to taste
  • 3 tablespoons More other wine vinegar for seasoning to taste


La Panzanella Toscana

I suggest you prepare the Tuscan panzanella with at least 2-3 hours in advance (you can also safely prepare it the day before). Put the stale bread soaked in water and vinegar. While the bread softens, wash the tomatoes, peel the cucumbers and onions. Slice not too thinly onions, Slice cucumbers and chopped tomatoes (in half if they are very small, or in quarters or slices, It depends on the tomatoes that you have chosen). Add lots of fresh basil broken hand and drizzle with extra virgin olive oil, salt and freshly ground black pepper.

When the bread will be softened, wring perfectly (otherwise the panzanella be aqueous) and crumble roughly with your hands directly into the bowl with vegetables. Mix well and, after sampling, dress according to your taste with a little’ extra virgin olive oil, salt and a splash of wine vinegar. Cover the panzanella with foil for food in contact and store it in the refrigerator for at least 2-3 hours before serving. Panzanella Garnish with a few leaves of fresh basil and good appetite!

La Panzanella Toscana


I remind you that this is the basic version of panzanella, but you can really enrich it as a favorite: fresh tuna or in oil, other vegetables, pieces of cheese, grilled chicken, pickles or pickle, hard boiled eggs. In short, enjoy yourselves.

La Panzanella Toscana

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elisabetta corbetta 13 August 2019 at 08:00

A delicacy for the summer
A big kiss

Ada Parisi 13 August 2019 at 09:43

hello Elizabeth, Thanks to you


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