Panzanella, also called pansanella or panmolle or panmòllo or bread ‘nzuppo, is a typical dish of all central Italy, from Tuscany to Marche, Umbria, Lazio and Abruzzo.a Panzanella is a typical summer dish of Tuscan cuisine, a refreshing salad perfect to serve as an appetizer or as a first course light and tasty.
Like many traditional Tuscan dishes, this was created as a recycled recipe to use up stale bread.
Panzanella is a quick and easy dish, without cooking. To make it, just soak the bread in water, squeeze it out and crumble it with your hands. To make this dish, it is essential to use Tuscan "sciocco" bread. Its crumb is the only one that once wet crumbles becoming type cous cous and not a sticky mush.
The classic Tuscan panzanella is seasoned with ripe tomatoes, red onions, cucumbers, lots of fresh basil, olive oil, salt and wine vinegar.
