 | |
| Alternative names | Panmolle |
|---|---|
| Type | Salad |
| Place of origin | Italy |
| Region or state | Umbria,Tuscany |
| Main ingredients | Bread,tomatoes,onions |
Panzanella (Italian:[pantsaˈnɛlla]) orpanmolle (Italian:[pamˈmɔlle]) is aTuscan andUmbrian choppedsalad of soakedstale bread,onions andtomatoes that is popular in the summer. It often includescucumbers, sometimesbasil and is dressed witholive oil andvinegar.
It is also popular in other parts ofcentral Italy.
The 16th-century artist and poetBronzino sings the praises of onions with oil and vinegar served with toast[1] and, a page later, speaks of a salad of onions,purslane, and cucumbers.[2][3] This is often interpreted as a description ofpanzanella.[4]
The name is believed to be aportmanteau of "pane", Italian for 'bread', and "zanella", a deep plate in which it is served.[5]
Panzanella was based on onions, not tomatoes, until the 20th century.[6]
Modernpanzanella is generally made of stale bread soaked in water and squeezed dry, redonions,tomatoes,olive oil,vinegar,salt, andpepper.Cucumbers andbasil are often added.[citation needed]
Optional ingredients includelettuce,olives,mozzarella,white wine,capers,anchovies,celery,carrots,red wine,tuna,parsley,boiled egg,Mentha mint,bell peppers,lemon juice, andgarlic. These ingredients are sometimes used, butFlorentine traditionalists disapprove.[4]
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