Panzanella

Panzanella is the Tuscan bread and tomato salad. We used to have it for lunch in Forte dei Marmi, in the hottest summer days. Refreshing and light, it is a typical dish from cucina povera that we can find in all the Mediterranean cuisines, with plenty of variations.

Our domestic panzanella was quite versatile too, as it had to satisfy a crowd with different tastes. The grown ups loved spring onions, cucumbers and even yellow peppers in their panzanella, whereas the children preferred the plain one, with just tomatoes, basil and rocket. To please everybody, panzanella was always served in different versions. 

Bruschetta

Bruschetta comes from the Italian  bruscare, which means “roast over coals”. In Tuscany, thick slices of farmers’ bread were lightly toasted, rubbed with garlic cloves, seasoned with salt and pepper, and then drizzled with the new crop olive oil. 

Sometimes, fresh chopped tomatoes were served as topping. 

Insalta Quinoa e Pomodoro - Quinoa and Tomato Salad

Quinoa is an ancient staple food from the Andes, but a new entry on Western tables. In London quinoa has become increasingly trendy over the last few years. Rich in proteins, minerals and fibres, it’s a gluten-free crop, which looks like a small grain or a tiny lentil, but is neither a cereal nor a pulse. Something in between. It is the perfect, healthy ingredient to accompany any vegetable, meat or fish.