The original “Panzanella” recipe

The original “Panzanella” recipe

“Panzanella” is a dish of peasant origins. It is a very simple, humble dish, which doesn’t need any cooking and was consumed by farmers who were spending their whole day working in the fields. Stale bread is its main ingredient. The addition of tomatoes, onions, cucumbers, wild herbs, and basil, make it Abruzzo’s summer dish par excellence. Here is the recipe!

 

Ingredients:

  • 600 g stale country bread
  • 3 ripe tomatoes
  • 1 onion
  • 1 cucumber
  • Aromatic wild herbs
  • Fresh basil leaves
  • 2 cloves of garlic
  • 3 tbsp wine vinegar
  • Extra virgin olive oil
  • Salt
  • Pepper

 

Directions:

Soak the bread in cold water until it becomes soft. Wring it out, break it roughly with your hands and place it in a large salad bowl together with the grounded garlic, hand-chopped basil, finely chopped onion, aromatic herbs, and sliced tomatoes. Dress the salad with salt, pepper and oil, and leave it to rest in the fridge for a few hours. Season with vinegar to taste, before serving.

Do you want to experience Abruzzo like a local in the heart of one of Italy’s most suggestive regions and take hands-on cooking lessons where you will learn regional specialties and traditional Italian dishes? Abruzzo Cibus Culinary tours offers seven-day exclusive tours based from a family-owned historical palace. Book now!