Stale Tuscan bread
Stale Tuscan bread returns to the table in panzanella, softened, squeezed and dressed with vegetables.
- Recipe reference
- Panzanella
- Bread preparation
- Soaked, squeezed and crumbled
At the table
For Visit Tuscany’s panzanella, soften stale bread in cold water, then squeeze and crumble it before adding tomatoes, red onion, cucumber and basil. Dress with olive oil and red wine vinegar. This version favors Pane Toscano DOP.
Save sound leftover bread for recipes that call for it. Stale describes the bread’s stage of use; Pane Toscano DOP identifies the protected product.
