Panzanella
A Humble Dish with a Rich Heritage
Panzanella is a traditional Italian salad that hails from the Tuscan region. Its key feature? It transforms day-old or stale bread into a delicious salad by combining it with fresh vegetables like tomatoes, red onions, and cucumberstossed with olive oil and vinegar.
Simple yet clever, its a brilliant example of sustainable cooking rooted in rural Italian life.
From 14th-Century Poetry to Culinary Icon
Panzanella's origins can be traced back to a 14th-century poem by Giovanni Boccaccio, who described a dish called Pan lavato (soaked bread)the early version of this salad. At the time, it was a practical solution for using up dry, saltless Tuscan bread, which would be soaked in water and mixed with onions and oil.
This tradition laid the foundation for what would become a culinary classic.
The Arrival of Tomatoes and a New Era
Tomatoes and cucumbers didnt join the salad until the Renaissance, when they were brought to Europe from the Americas. By the 19th and 20th centuries, tomatoes had become essential in Panzanella, adding vibrant color, acidity, and refreshing juiciness.
Modern Variations and Creative Additions
Todays Panzanella is wonderfully adaptable. Popular additions include:
- Roasted bell peppers
- Fresh basil
- Black olives
- Mozzarella or Parmesan cheese
- Anchovies
- A sprinkle of Italian herbs
These additions vary by region and household, making each bowl a unique expression of both tradition and creativity.
A Perfect Summer Dish That Fights Food Waste
Especially popular in the summer, Panzanella is served cold or at room temperature. Its light, flavorful, and sustainablehelping reduce food waste by repurposing leftover bread.
Make your own version with ripe tomatoes, high-quality olive oil, and rustic breadall available at Rimping Supermarket!
