PANZANELLA
Panzanella is one of the stars of the Tuscan summer table—a true pride of regional cuisine! A humble yet delicious recipe born out of “cucina di recupero” (leftover cooking): stale bread and fresh garden vegetables come together to create a wonderfully simple and flavorful dish.
Like its “cousin” from Puglia, acquasale, panzanella is a cold dish, requiring no cooking at all. Stale Tuscan bread is soaked in water and white wine vinegar, which gives it its distinctive, refreshing taste. Tomatoes and red onions are essential, while cucumbers or celery are added depending on tradition and availability. There are countless variations, and everyone is free to make their own version… tell us how you enjoy yours!
Ingredients (serves 4)
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400 g stale country-style bread
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4 ripe salad tomatoes
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2 red onions
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2 cucumbers
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A few basil leaves
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Extra virgin olive oil
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Red wine vinegar
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Salt
Method
Soak the bread in cold water for about 20 minutes. Once softened, squeeze it well with your hands until the crumbs are fairly dry. Place the bread in a bowl, season with salt, and add all the thinly sliced vegetables and torn basil leaves. Dress with salt and olive oil, mix well, and refrigerate. Just before serving, drizzle with vinegar and garnish with fresh basil.
PANZANELLA CROCCANATE – Stuffed Tomatoes with Panzanella
Summer calls for fresh, quick, and playful recipes! To fight the heat, we’ve reinvented a Tuscan classic in a fun new way: stuffed tomatoes with panzanella. After versions filled with rice, meat, or tuna, here’s a fresh, vegetarian alternative that everyone will love. Inspired by the great Tuscan tradition, these bright and appetizing tomatoes won us over instantly.
What makes them even more special is our “pomodorette”, a twist on the classic citronette, where lemon is replaced by tomato juice for a flavorful dressing that perfectly soaks into the bread. Ready to try something new? Here’s our recipe for stuffed tomatoes with panzanella—let us know what you think!
Ingredients (serves 4)
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80 g stale wholemeal bread
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6 large vine tomatoes
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1 red onion
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1 carrot
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1 celery stalk
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80 g baby zucchini
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10 basil leaves
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Salt
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Black pepper
For the “Pomodorette”
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25 g extra virgin olive oil
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Salt
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Black pepper
Method
Wash and dry the tomatoes, remove the tops (keep them aside), and scoop out the pulp carefully without breaking the skin. Strain the pulp through a sieve to extract the juice. Weigh out 70 g, season with salt, pepper, and olive oil, then whisk to create the pomodorette.
Dice carrot, celery, and onion very finely; slice the zucchini thinly. Sauté the diced vegetables in olive oil, season, then add zucchini and cook until lightly golden. Mix with hand-torn basil leaves and set aside.
Cube the bread (about 1 cm pieces) and toast it in the same pan until crisp. Combine bread and vegetables, mix well, and stuff the hollowed tomatoes. Top with basil and a drizzle of the pomodorette, which should be added just before serving.
DAMARE ROSATO
A pure and graceful interpretation of our Sangiovese, this rosé is delicate yet marked by bold and intense aromas, the offspring of Tuscany’s noble winemaking tradition.
TASTING NOTES
A Provençal-style pale pink, reminiscent of a Tuscan sunset, introduces a refined and intriguing wine. The nose reveals pomegranate and rose, lavender, red currant, and ginger, along with a chalky nuance and wild strawberry notes, enhanced by hints of lavender and sweet tobacco. On the palate, it is savory and vibrant, unfolding with freshness and lightness, touched by a subtle menthol tone. The finish lingers on late mandarin, pink grapefruit, and violets, with echoes of aromatic herbs.