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PREPARATION: 30 minutes

Panzanella Toscana, excellent quick and fresh dish. Damare Rosato in combination.

Panzanella is one of the star recipes of the summer table, the pride of Tuscan cuisine! A recovery recipe: stale bread and vegetables from the garden for a wonderfully simple and appetizing dish. Like the Apulian "cousin", the acquasale, the panzanella is a cold dish, it doesn't need cooking. Stale Tuscan bread is soaked in water and white wine vinegar, which gives the panzanella an intense and characteristic flavour. Tomatoes and red onions cannot be missing, to which cucumbers or celery are also added depending on the area and what is available. There are many existing variations of panzanella and everyone can feel free to customize it to their liking... tell us how you tasted it!

INGREDIENTS for 4 people

  • 400 g of stale homemade bread

  • 4 ripe salad tomatoes

  • 2 red onions

  • 2 cucumbers

  • some basil leaves

  • extra virgin olive oil

  • red vinegar

  • salt

Soak the bread in cold water for about 20 minutes.

Once well softened, take it with your hands a little at a time, press it and squeeze it carefully until the crumbs are dry enough.

Place the bread in a tureen, salt and add all the thinly sliced vegetables and the basil leaves broken up by hand.

Season with salt and oil, mix and place in the refrigerator.

When serving, add the vinegar and decorate with a few basil leaves.




Make way for quick, delicious and fresh recipes, the hot summer is knocking on our doors! To better combat the heat, and for those who suffer from it, we suggest our recipe for tomatoes stuffed with panzanella! Yes, because after filling them with rice, then with meat and finally with tuna, we thought of a veg version with panzanella that will surely please everyone! Inspired by the great Tuscan we thought of these delicious tomatoes filled with panzanella that won our eyes in a very short time... we are not going to tell you how much we liked them! To make them particularly special there is the addition of pomodorette, our version of citronette but with tomatoes, which you will find really tasty, perfect for flavoring bread! How about experimenting with this new recipe? Here is our version of tomatoes stuffed with panzanella, let us know if you liked it!

INGREDIENTS for 4 people

  • 80g of stale wholemeal bread

  • 6 large copper tomatoes

  • 1 red onion

  • 1 carrot

  • 1 stick of celery

  • 80 g baby zucchini

  • 10 basil leaves

  • goes up

  • black pepper to taste

for the "Pomodorette

  • 25g Extra virgin olive oil

  • fine salt to taste

  • black pepper to taste

To prepare the tomatoes stuffed with panzanella, start by cleaning them. After having washed and dried them, remove the cap (but don't throw it away), then collect the pulp in a container with the help of a corer or a teaspoon, being careful not to pierce the tomato which will serve as a casing. . Gradually collect the pulp in a sieve placed in a bowl and then place the hat and tomato upside down on a napkin.

When you have collected all the pulp, sift it by squeezing vigorously to obtain the juice. Weigh out 70 grams and pour into a small jug and garnish with salt, pepper and oil. Emulsify everything well with a fork and keep your "pomodorette" aside.

After peeling and trimming the carrot and celery, cut them into very small cubes, finally peel the shallot and do the same.

Wash and dry the zucchini too, peel them and cut them into very thin slices too. It's time to move to the stove. Put a frying pan on the heat together with a drizzle of oil and add the celery bronoise – carrot and shallot. Let it simmer over medium heat for a couple of minutes. Then add the courgettes.

immediately add salt and pepper and let them go turning very few times, in this way they will brown well. Transfer to a bowl together with the hand-chopped basil, mix and set aside. Switch to the bread. Slice it and get cubes of about 1 cm. Do a round of oil in the same pan where you cooked the vegetables and now dip the bread. Toast it for a few minutes over high heat then add it to the salad.

Mix everything well and transfer to the tomatoes placed on a serving plate. Garnish with a pinch of pepper and some basil leaves and add the pomodorette which will wet the tomatoes filled with panzanella just before serving.





Direct and light interpretation of our Sangiovese, a delicate wine but with strong and intense aromas, son of the noble Tuscan winemaking tradition.


A light Provençal pink from a Tuscan sunset heralds a gentle and appetizing wine with a clear nose of pomegranate and roses, lavender, red currants, ginger that also reveals a side chalky and fruity of wild strawberry made more evident by a light note of lavender and sweet tobacco. The sip has a sapid touch, it takes place fresh and light with a mentholated touch until it closes on late mandarin, pink grapefruit and violets with references to aromatic herbs


* sources: Toscana in Cucina and Giallo Zafferano

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