Panzanella

 ( Cuisine Of Tuscany ) 

Panzanella () or panmolle () is a Tuscany and Umbria chopped salad of soaked staling, and that is popular in the summer. It often includes , sometimes basil and is 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"In lode delle cipolle", Capitoli faceti editi ed inediti di Mess: Agnolo Allori detto il Bronzino Venice 1822 page 324 and, a page later, speaks of a salad of onions, purslane, and cucumbers. This is often interpreted as a description of panzanella.

The name is believed to be a portmanteau of "pane", Italian for 'bread', and "zanella", a deep plate in which it is served.

---

Ingredients Panzanella was based on onions, not tomatoes, until the 20th century.The earliest mention of tomatoes in panzanella found in Google Books is in 1928, in Le vie d'Italia (Rivista mensile del Touring Club Italiano 75)

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

Optional ingredients include lettuce, , mozzarella, white wine, , Anchovy, celery, , red wine, tuna, parsley, boiled egg, Mentha, , Lemon, and garlic. These ingredients are sometimes used, but Florentine traditionalists disapprove.

---

See also

• List of bread dishes
• List of salads
• Fattoush

Post Comment