“Panzanella” is the Tuscan name of a rural, simple, and spontaneous summer dish that emerged from the improvisation of those who, like our grandparents, spent all day long working in the fields and prepared the next morning’s snack with leftover bread and garden vegetables the evening before.
The origin of the name panzanella is uncertain, with two main interpretations: someone conceives it as a combination of the words “pane“ (bread) and “zanella“ (which means “deep dish” or “bowl”), honoring the large bowl that holds the soaked stale bread and garden vegetables. Soaking stale bread was a creative and tasty way to recycle rather than waste it, showcasing once again the inventiveness of peasants! Others, however, believe that its name derives from “panzana“, meaning a playful lie, perhaps because panzanella became a fellow during snacks among the vineyard rows, where stories and jokes intertwined the genuine flavors of bread and tomatoes.
In any case, panzanella was a humble dish consumed not only by peasants but also by fishermen, who reused everything that the land (and sea) offered them in the kitchen. It is particularly thought that fishermen from the Tuscan coast soaked bread directly in seawater to soften and salt it simultaneously. As you may have learned from reading our blog: Tuscan bread is unsalted!
Panzanella’s recipe
At Poggio al Bosco, panzanella is the quintessential summer dish, served in the past and today to refresh the sweltering July days. Mamma Donatella picks cucumbers and tomatoes from the garden in the morning, digs up the stale bread from her cousin Francesco’s bakery, and prepares this delight in the blink of an eye, ready to feed the mouths of the diners. The secret of this family recipe lies in the bread, baked in a brick oven, and the fresh vegetables picked every morning. Some people add lettuce, radicchio, parsley, and anchovies in oil; it is a dish where anything is allowed, but nonna Maria has always respected the traditional recipe (with plenty of vinegar), feeding four generations!
Ingredients
– 400 g of stale homemade Tuscan bread
– 4 ripe salad tomatoes
– 2 Tuscan red onions (or 4 fresh spring onions)
– 2 cucumbers
– 15 basil leaves
– Salt
– Red wine vinegar
– Extra virgin olive oil
Procedure
Take the Tuscan bread (which should be about 2 or 3 days old) and soak it for about half an hour in a bowl with cold water and a tablespoon of red wine vinegar. When it is well softened, take it a little at a time with your hands, squeeze it well, and create fairly dry and whole crumbs that you will place in a large salad bowl by rubbing your hands together.
Then, peel and slice the onion into thin slices, peel the cucumber using a potato peeler, and slice it into thin rounds. Finally, clean, wash, and cut the tomato into pieces, removing the seeds, and tearing the basil leaves by hand.
At this point, gently mix all the ingredients with a spoon, dress with quality extra virgin olive oil, and then adjust with salt and pepper. Mix again, taste, and to your liking, add more red wine vinegar.
In conclusion, let the panzanella rest in the refrigerator for at least an hour, so it further absorbs the flavors. When serving, if you like, you can garnish it with additional tomatoes, sliced onions, and basil leaves.
Tips
This traditional peasant dish was often used formerly for snacks in the fields, however, its simplicity makes it a suitable dish for various occasions: it can be either a refreshing summer first course or a mouthwatering evening aperitif served in a finger food spoon for a fun and original idea.
Always remember that the fresher and more genuine the vegetables are, the tastier the panzanella will be. In addition, if you can prepare it even the day before, the flavors will blend better, and you will taste how yummy it is!
Pairing
The structure of our Lunatico, a dry and fragrant white wine, can perfectly withstand all the aromas of this simple yet rich dish with authentic flavors without overpowering it. Moreover, its fruity note pleasantly balances the acidity of the fresh tomato, creating a harmonious flavor balance.
