Panzanella, also known as Panzanёla, is a traditional Italian salad originating from the region of Emilia-Romagna. It is a popular dish during the summer months and is made with stale bread, tomatoes, onions, and basil. The bread is soaked in water and then squeezed to remove excess moisture before being mixed with the other ingredients. Panzanella can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Ravenna.

In Bologna, you can find Panzanella at local markets such as Mercato delle Erbe and Mercato di Mezzo. These markets offer a wide range of fresh ingredients, including the bread and vegetables needed for the salad. In Modena, Panzanella can be found at La Vecchia Dispensa, a specialty food store that sells traditional Italian products. In Ravenna, you can try Panzanella at Osteria Passatelli, a restaurant known for its authentic regional cuisine.

Here is a simple recipe for Panzanella:
– Ingredients: stale bread, tomatoes, red onion, basil, extra virgin olive oil, red wine vinegar, salt, and pepper.
1. Soak the stale bread in water for a few minutes until it becomes soft.
2. Squeeze out the excess water from the bread and tear it into small pieces.
3. Chop the tomatoes, red onion, and basil into small cubes.
4. In a bowl, mix the bread, tomatoes, red onion, and basil.
5. Drizzle with extra virgin olive oil and red wine vinegar.
6. Season with salt and pepper to taste.
7. Let the salad sit for at least 30 minutes to allow the flavors to meld together before serving.

Panzanella has been recognized as a traditional Italian food product (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies. The specifications for Panzanella include the use of stale bread, fresh tomatoes, red onion, basil, extra virgin olive oil, and red wine vinegar. The salad should be served at room temperature and can be enjoyed as a main course or as a side dish.

– “Panzanella: la ricetta originale” – Giallo Zafferano (
– “Panzanella” – Emilia Romagna Turismo (