Panzanella – Italian recipes by GialloZafferano

Panzanella is generally made with Tuscan bread, however any kind of stagnant bread will do: the essential thing is that it’s a bit stagnant.

The quantity of water depends upon how dry the bread utilized is, so you can increase or reduce it to accomplish the ideal consistency; nevertheless, the quantity of vinegar need to not be altered.

If you choose to soften the taste of raw onion, you can soak it in water and salt for an hour and a half, altering the salt water every thirty minutes: this will likewise make it more absorbable.

Lots of variations utilize celery rather of cucumber; additionally, attempt changing it with raw zucchini cut really thinly!

You can change the treasure tomatoes with cherry tomatoes or utilize red white wine vinegar rather of white.

Rather of pepper, you can select chili pepper or Tabasco!