Tuscan Panzanella is a salad made with stale unsalted bread from Tuscany, onion and tomatoes.
Its name could be a familiar short of the word panzana, a term used to indicate the usual meal: a way to say pap.
Further south in Italy, in Cilento, this salad of dried bread and vegetables is usually called Caponata or Caponatina and as bread are used the Friselle, those slices of toasted bread well known and available all over the eastern Mediterranean.
This type of preparation is now popular in most of the italian peninsula and, they told me also in the Sicilian province of Enna: each place has got time to create some local legend about its source.
In Lebanon and Palestine is very much liked a veggie salad, the Fatousha, made with Arab or pita bread, dried and broken.
Its name could be a familiar short of the word panzana, a term used to indicate the usual meal: a way to say pap.
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| image from www.theblackfig.com |
Further south in Italy, in Cilento, this salad of dried bread and vegetables is usually called Caponata or Caponatina and as bread are used the Friselle, those slices of toasted bread well known and available all over the eastern Mediterranean.
This type of preparation is now popular in most of the italian peninsula and, they told me also in the Sicilian province of Enna: each place has got time to create some local legend about its source.
In Lebanon and Palestine is very much liked a veggie salad, the Fatousha, made with Arab or pita bread, dried and broken.
