Panzanella — A father’s recipe for stale bread
Panzanella is an important dish for Poggio Catino. When I was a teenager, the first yearly Sagra della Panzanella (festival) was organized there, and for the occasion I dressed up as a young Sabine peasant and helped serve the hungry crowd. A Google search for Sagra della Panzanella reveals occurrences of such an event in towns around central Italy, a testament to the undying popularity of the dish.
However, a trip to Italy is not necessary to taste panzanella: A little advance planning is all that is needed. Buy or bake some rustic bread and set a piece aside for a day or two. Pick some juicy tomatoes in your garden (oh, how I envy you!) or purchase them at the farmers’ market (maybe of different colors, for a nice decorative touch). Finally, get some fresh basil, possibly from plants in your herb garden or in a pot, but again available at market. These ingredients will allow you to prepare and enjoy some hearty panzanella à la my father without leaving home.
Even if you have not yet received a villa in the Italian countryside as a gift from a wealthy patron, life is good, so seize the day!
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