Panzanella

Panzanella

Alternative names	Panmolle
Type	Salad
Place of origin	Italy
Region or state	Tuscany
Main ingredients	Bread, tomatoes
Cookbook: Panzanella  Media: Panzanella

Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy.

History

The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast^[1] and, a page later, speaks of a salad of onions, purslane, and cucumbers.^[2][3] This is often interpreted as a description of panzanella.^[4]

Ingredients

Panzanella was based on onions, not tomatoes, until the 20th century.^[5]

Modern panzanella is generally made of stale bread soaked in water and squeezed dry, tomatoes, olive oil, vinegar, salt, and pepper. Onions and basil are often added.

Other ingredients—lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic— are sometimes used, but Florentine traditionalists disapprove of them.^[4]

See also

• Fattoush, a Levantine bread salad
• List of bread dishes
• List of Italian dishes
• List of salads

References