Panzanella

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Panzanella
Italian Panzanella.jpg
Alternative names
Panmolle
Place of origin
Italy
Region or state
Tuscany
Main ingredients
Bread, tomatoes
Cookbook:Panzanella  Panzanella

Panzanella or panmolle is a Tuscan salad of bread and tomatoes 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[edit]

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[edit]

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[edit]

References[edit]

  1. ^ "In lode delle cipolle", Capitoli faceti editi ed inediti di Mess. Agnolo Allori detto il Bronzino..., Venice, 1822 text
  2. ^ passage
  3. ^ Zeldes, Leah A. (2009-09-02). "Eat this! Panzanella: Ripe tomatoes turn stale bread into manna". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-08-03. 
  4. ^ a b Marco Bazzichi, "Panzanella, tra tradizione e le varianti «immigrate»", Corriere Fiorentino 18 agosto 2010 text
  5. ^ 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)