500 gr of stale bread (three days old)
two onions
one cucumber
four tomatoes
basil oil, salt, pepper, vinegar

How to make the Panzanella:

It’s a classic first course of Tuscany tradition. Nowadays, it is mainly served as antipasto or salad. However, it is fit for improvisation as long as you have good stale bread and fresh vegetables.

Break the stale bread into big pieces and put it in freshwater for few minutes. Then squeeze it and crumble it. Chop up onions, tomatoes, peeled cucumber, and basil. Add to the bread and dress with abundant olive oil, salt, and pepper. Put in the fridge. Add vinegar just before serving.

Serves 4-6

Regional recipe from Tuscany

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at