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Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling
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Panzanella salad – ‘Man shall not live by bread alone’
by Fabrizio Marino

Ingredients

Bakery

  • 300g of stale bread, cut into brunoise

Fruit & Vegetables

  • 300g of tomatoes, cut into brunoise
  • 50g of carrots, cut into brunoise
  • 50g of celery, green, cut into brunoise
  • 50g of radishes, cut into brunoise
  • 300g of cauliflower florets
  • 23g of lemon juice, or yuzu juice
  • 200g of raspberries, fresh or frozen
  • 500g of cucumber

Oils & Vinegars

  • 50g of white wine vinegar
  • 30g of extra virgin olive oil
  • 20g of extra virgin olive oil
  • 350g of sunflower oil, cold pressed
  • 60g of white wine vinegar

Store Cupboard

  • 20g of sugar
  • salt, as needed
  • 200g of dried chickpeas
  • 10g of wasabi paste
  • salt, as needed
  • 8g of salt
  • 30g of sugar
  • 8g of cornflour
  • salt

Dairy

  • 200g of almond milk, neutral, purchased or self-produced

Spices & Dried Herbs

  • 1 pinch of powdered saffron

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