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Panmolle and nostalgia














My childhood is full of flavors of Tuscany, I spent summer holidays in an old house in rural Mugello . The village, if you can call and cow near the town of Borgo San Lorenzo in the province of Florence and sooner or later I will return to this place that has become a distant memory. By the time the house was no longer available and the habits of the family have adapted to the hot summer days with sadness dela Milan depopulated.
This traditional dish was often prepared by my grandfather, who recovered the delicious Tuscan stale bread bought from the local baker. A bread crumb almost no salt-rich powder that easily accompanies all very tasty dishes of Tuscan cuisine. Taste again, this dish was a return to these tastes and those carefree afternoons spent fishing on the river and hanging out with the usual companies.

There are many versions, the best known are the panzanella with anchovies in Lazio and Tuscany panmolle flavored with capers and pepper. I allowed myself to make a small variation on the theme of Tuscan bread using whole leavened with sourdough, rustic and very fragrant. The preparation is simple and allows us to recover leftover bread and vegetables in the pantry, good for a frugal lunch or a snack, my grandfather said that even in the morning he used to have breakfast with freshly picked orchard panmolle and onions ...

Serves 4:
- 300/400g of bread (preferably stale)
- 4 ripe tomatoes
- 3 medium cucumbers
- 1 large red onion, and very sweet
- 20/30 fresh basil leaves
- 15 capers
- salt to taste (more salt, aromatic salad)
- pepper to taste (optional)
- 5 tablespoons extra virgin olive oil ( essential that both Tuscan)
- 4 tablespoons of apple cider vinegar

Soak the stale bread with water in a container and let it rest for 15min, in the meantime, finely chop the vegetables. Gently squeeze the bread, add the vegetables, capers and basil in hand. Season with plenty of olive oil, salt and vinegar, for those who want a sprinkling of black pepper. Refrigerate for another 15min and serve cold. Nothing more tasty!