If summer gives you ripe tomatoes and stale bread, make a panzanella. During this class, we’ll make together one of the most popular traditional recipes from Tuscany, panzanella or Tuscan tomato bread salad.
Panzanella is a dish of peasant’s origin, when bread was baked once a week and nothing went to waste. During those times, stale bread, hard as a rock after 4-5 days, found its new life in different preparations like panzanella.
This recipe has caused many arguments about which variation is best, as each province, town and family in Tuscany has its own recipe.
Despite this passionate debate, I developed my recipe using the classic base: soaked stale bread, vinegar, tomatoes, cucumber, onion and basil. A good drizzle of the best extra virgin olive oil is a must.
This is a perfect, fresh dish to cherish on your summer table.
– stale sourdough or ciabatta bread
– sweet or red onion
– apple cider vinegar
FREQUENTLY ASKED QUESTIONS
When does this class take place?
The live version of this class has already happened, so now you participate in the class any time you want via our class replay video.
What do I get when I sign up for a class replay?
You’ll gain access to our private class webpage, which includes:
– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe
How does it work? Do I need a special program to participate?
Class information and video replays will be hosted on this website. You will set up a password to access these private class pages when you enroll for a class. Further instructions will be included in your confirmation email.
What if I want to sign up for more than one class replay?
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