It is perhaps the summer course par excellence, very easy to prepare and fresh to eat. Ingredients are strictly linked to the season. It is a very ancient course of which no one has lost the memory, instead is always presented in different ways either by restaurants or by home cooking.

Ingredients
400g home stale bread
2 tablespoon of wine vinegar
6 tablespoon of extra-virgin olive-oil
1 cucumber
1 celery
onion
basil
salt
pepper


Preparation method
Slice the bread and leave it to settle in the water for about fifteen minutes. Squeeze the slices of bread by hand, removing the superfluous water. Season profusely with oil, salt, pepper, vinegar and a lot of chopped basil, copious sliced onion, cucumbers, carrots and celery. Leave it to rest in the fridge or another cool place for about one hour.

Note – In ancient times spelt which was used for the soup wasn’t in grains but “sfarrato” is that crushed by the stone mill which was an unfailing tool in the peasant homes.

Variation – In ancient times panzanella was prepared as a kind of “bruschetta” (slice of toasted and seasoned bread). The slices of bread were moistened and squeezed trying to not break them. They were seasoned by salt, pepper, oil, vinegar and basil. Another alternative to the proposed recipe was adding fresh and summer ingredients as you like, as long as well matched with a salad as for instance green peppers or tuna.