From Fiorella Fiorenzoni's kitchen in Italy.

Originally published on Cookpad Italy as Panzanella, with US measurements.

Panzanella

Name: Panzanella
Total time: 1500 s
Yield: Serves 6 servings
Ingredients: 1 lb (about 500 grams) day-old Italian bread, preferably unsalted; 1 large red onion (preferably Tropea, or any sweet red onion); 15 basil leaves; 3 ripe red tomatoes; 2 cucumbers; Salt and pepper, to taste; Extra-virgin olive oil, to taste; White vinegar, to taste

Fiorella Fiorenzoni @fiorella_da_cortona

Panzanella, also known as pansanella, panmolle, panmòllo, or pane 'nzuppo, is a rustic dish typical of central Italy, especially Tuscany, Marche, Umbria, and Lazio. The traditional recipe uses day-old bread, red onion, and basil, all dressed with olive oil, white vinegar, and salt. In Tuscany and Umbria, the bread is soaked in water, then squeezed and crumbled before mixing with the other ingredients. This dish is very popular in Tuscany and is usually enjoyed in the summer because it's refreshing and made with vegetables that are in season. It's a great one-dish meal.

Fiorella Fiorenzoni @fiorella_da_cortona

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Ingredients

25 min.

Serves 6 servings

1 lb(about 500 grams) day-old Italian bread, preferably unsalted
1large red onion (preferably Tropea, or any sweet red onion)
15basil leaves
3ripe red tomatoes
2cucumbers
Salt and pepper, to taste
Extra-virgin olive oil, to taste
White vinegar, to taste

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Steps

25 min.

1

Soak the bread in water for about 15 minutes until it becomes soft but not mushy.
2

Chop the tomatoes, onion, and cucumbers, and season them.
3

Squeeze the bread with your hands to remove excess water, then crumble it into a bowl. Add the tomatoes, onion, and cucumbers. Mix everything together and season with salt, olive oil, and pepper. Add a few basil leaves and, if you like, a splash of white vinegar.
4

Refrigerate the panzanella for at least 30 minutes and serve chilled.

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Cooksnaps

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Fiorella Fiorenzoni @fiorella_da_cortona

Published in the US on September 28, 2025 14:01

Fiorella Fiorenzoni nasce a Cortona, bellissima cittadina etrusca della Toscana sud-orientale. Laureata in Lingue e Letterature straniere, ha studiato sia in Italia (Università degli Studi di Firenze), sia in Germania (J.W. Goethe Universität - Frankfurt am Main) dove ha conseguito ulteriori riconoscimenti accademici.È una madre premurosa e cara (adora i suoi quattro figli) e viaggia molto volentieri... anche con la fantasia!È docente di lingua e cultura italiana e nel tempo libero ama scrivere. Come autrice ha pubblicato sillogi e raccolte di poesie, racconti per bambini e per adulti, non solo in italiano ma anche in tedesco, spagnolo, francese ed inglese, ottendendo molti premi letterari e diplomi di merito. I suoi scritti sono presenti anche in varie riviste letterarie, cartacee e online, su alcuni siti web, oltre che in numerose antologie letterarie.Grazie a cookpad ha scoperto (o riscoperto) la sua passione per la cucina e si diverte a fare e creare varie ricette.