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{{Short description|Italian bread salad}} |
{{Short description|Italian bread salad}} |
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{{Italics title}} |
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{{Infobox |
{{Infobox food |
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| name = Panzanella |
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| name = ''Panzanella'' |
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| image = Italian_Panzanella.jpg |
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| caption = |
| caption = |
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| alternate_name = Panmolle |
| alternate_name = ''Panmolle'' |
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| country = [[Italy]] |
| country = [[Italy]] |
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| region = [[ |
| region = [[Umbria]], [[Tuscany]] |
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| creator = |
| creator = |
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'''Panzanella''' {{IPA |
'''''Panzanella''''' ({{IPA|it|pantsaˈnɛlla|lang}}) or '''''panmolle''''' ({{IPA|it|pamˈmɔlle|lang}}) is a [[Tuscany|Tuscan]] and [[Umbria|Umbrian]] chopped [[salad]] of soaked [[staling|stale bread]], [[onion]]s and [[tomato]]es that is popular in the summer. It often includes [[cucumber]]s, sometimes [[basil]] and is dressed with [[olive oil]] and [[vinegar]]. |
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It is also popular in other parts of [[central Italy]]. |
It is also popular in other parts of [[central Italy]]. |
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==History== |
==History== |
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The 16th-century artist and poet [[Bronzino]] sings the praises of onions with oil and vinegar served with toast<ref>"In lode delle cipolle", ''Capitoli faceti editi ed inediti di Mess. Agnolo Allori detto il Bronzino...'', Venice, 1822 [https://books.google.com/books?id=Nv4X8RhIBKcC&q=cipolla%20trita&pg=PA324 text]</ref> and, a page later, speaks of a salad of onions, [[Portulaca oleracea|purslane]], and cucumbers.<ref>{{Cite web|url=https://books.google.com/books?id=Nv4X8RhIBKcC&q=cipolla+trita&pg=PA324|title=Li capitoli faceti editi ed inediti di mess|first1=Agnolo|last1=Bronzino|first2=Pietro|last2=Magrini|date=January 25, 1822|publisher=Dalla Tipografia di Alvisopoli|via=Google Books}}</ref><ref name="zeldes">{{cite news |last=Zeldes |first=Leah A. |title=Eat this! Panzanella: Ripe tomatoes turn stale bread into manna |work=Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. |date=2 September 2009 |url=http://www.diningchicago.com/blog/2009/09/02/eat-this-panzanella-ripe-tomatoes-turn-stale-bread-into-manna/ |archive-url=https://web.archive.org/web/20120306213050/http://www.diningchicago.com/blog/2009/09/02/eat-this-panzanella-ripe-tomatoes-turn-stale-bread-into-manna/ |archive-date=6 March 2012 }}</ref> |
The 16th-century artist and poet [[Bronzino]] sings the praises of onions with oil and vinegar served with toast<ref>"In lode delle cipolle", ''Capitoli faceti editi ed inediti di Mess. Agnolo Allori detto il Bronzino...'', Venice, 1822 [https://books.google.com/books?id=Nv4X8RhIBKcC&q=cipolla%20trita&pg=PA324 text]</ref> and, a page later, speaks of a salad of onions, [[Portulaca oleracea|purslane]], and cucumbers.<ref>{{Cite web|url=https://books.google.com/books?id=Nv4X8RhIBKcC&q=cipolla+trita&pg=PA324|title=Li capitoli faceti editi ed inediti di mess|first1=Agnolo|last1=Bronzino|first2=Pietro|last2=Magrini|date=January 25, 1822|publisher=Dalla Tipografia di Alvisopoli|via=Google Books}}</ref><ref name="zeldes">{{cite news |last=Zeldes |first=Leah A. |title=Eat this! Panzanella: Ripe tomatoes turn stale bread into manna |work=Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. |date=2 September 2009 |url=http://www.diningchicago.com/blog/2009/09/02/eat-this-panzanella-ripe-tomatoes-turn-stale-bread-into-manna/ |archive-url=https://web.archive.org/web/20120306213050/http://www.diningchicago.com/blog/2009/09/02/eat-this-panzanella-ripe-tomatoes-turn-stale-bread-into-manna/ |archive-date=6 March 2012 }}</ref> This is often interpreted as a description of ''panzanella''.<ref name='bazzichi'>{{cite news |first1=Marco |last1=Bazzichi |title=Panzanella, tra tradizione e le varianti «immigrate» |work=[[Corriere Fiorentino]] |date=18 August 2010 |url=http://corrierefiorentino.corriere.it/firenze/notizie/cronaca/2010/18-agosto-2010/panzanella-tradizione-varianti-immigrate-1703604602123.shtml |archive-url=https://web.archive.org/web/20100820103947/http://corrierefiorentino.corriere.it/firenze/notizie/cronaca/2010/18-agosto-2010/panzanella-tradizione-varianti-immigrate-1703604602123.shtml |archive-date=20 August 2010 |trans-title=Panzanella, between tradition and 'immigrant' variants |language=it }}</ref> |
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The name is believed to be a portmanteau of "pane", Italian for bread, and "zanella", a deep plate in which it is served.<ref>{{Citation|last=Dolce Jasmine|title=Panzanella salad: What you should know|date=2017-11-14|url=https://www.youtube.com/watch?v=wNW89taIbGo&t=47 |archive-url=https://ghostarchive.org/varchive/youtube/20211218/wNW89taIbGo |archive-date=2021-12-18 |url-status=live|access-date=2017-11-14}}{{cbignore}}</ref> |
The name is believed to be a portmanteau of "pane", Italian for 'bread', and "zanella", a deep plate in which it is served.<ref>{{Citation|last=Dolce Jasmine|title=Panzanella salad: What you should know|date=2017-11-14|url=https://www.youtube.com/watch?v=wNW89taIbGo&t=47 |archive-url=https://ghostarchive.org/varchive/youtube/20211218/wNW89taIbGo |archive-date=2021-12-18 |url-status=live|access-date=2017-11-14}}{{cbignore}}</ref> |
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==Ingredients== |
==Ingredients== |
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[[File:Panzanella.jpg|thumb|A close-up view of a panzanella]] |
[[File:Panzanella.jpg|thumb|A close-up view of a ''panzanella'']] |
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Panzanella was based on onions, not tomatoes, until the 20th century.<ref>The earliest mention of tomatoes in panzanella found in Google Books is in 1928, in ''Le vie d'Italia'' (Rivista mensile del [[Touring Club Italiano]] '''75''')</ref> |
''Panzanella'' was based on onions, not tomatoes, until the 20th century.<ref>The earliest mention of tomatoes in panzanella found in Google Books is in 1928, in ''Le vie d'Italia'' (Rivista mensile del [[Touring Club Italiano]] '''75''')</ref> |
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Modern panzanella is generally made of stale bread soaked in water and squeezed dry, red [[onion]]s, [[tomato]]es, [[olive oil]], [[vinegar]], [[salt]], and [[black pepper|pepper]]. |
Modern ''panzanella'' is generally made of stale bread soaked in water and squeezed dry, red [[onion]]s, [[tomato]]es, [[olive oil]], [[vinegar]], [[salt]], and [[black pepper|pepper]]. [[Cucumber]]s and [[basil]] are often added.{{Cn|date=August 2021}} |
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Other ingredients—[[lettuce]], [[olive]]s, [[mozzarella]], [[white wine]], [[caper]]s, [[Anchovy|anchovies]], [[celery]], [[carrot]]s, [[red wine]], [[tuna]], [[parsley]], [[boiled eggs]], [[Mentha|mint]], [[bell pepper]]s, [[lemon juice]], and [[garlic]]—are sometimes used, but Florentine traditionalists disapprove of them.<ref name='bazzichi'/> |
Other ingredients—[[lettuce]], [[olive]]s, [[mozzarella]], [[white wine]], [[caper]]s, [[Anchovy|anchovies]], [[celery]], [[carrot]]s, [[red wine]], [[tuna]], [[parsley]], [[Boiled egg|boiled eggs]], [[Mentha|mint]], [[bell pepper]]s, [[Lemon|lemon juice]], and [[garlic]]—are sometimes used, but Florentine traditionalists disapprove of them.<ref name='bazzichi'/> |
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==See also== |
==See also== |
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* [[List of bread dishes]] |
* [[List of bread dishes]] |
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* [[List of Italian dishes]] |
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* [[List of salads]] |
* [[List of salads]] |
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==References== |
==References== |
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{{ |
{{Reflist}} |
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==Further reading== |
==Further reading== |
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Latest revision as of 03:45, 16 August 2024
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| Alternative names | Panmolle |
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| Type | Salad |
| Place of origin | Italy |
| Region or state | Umbria, Tuscany |
| Main ingredients | Bread, tomatoes, onions |
Panzanella (Italian: [pantsaˈnɛlla]) or panmolle (Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.
It is also popular in other parts of central Italy.
History
[edit]The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast[1] and, a page later, speaks of a salad of onions, purslane, and cucumbers.[2][3] This is often interpreted as a description of panzanella.[4]
The name is believed to be a portmanteau of "pane", Italian for 'bread', and "zanella", a deep plate in which it is served.[5]
Ingredients
[edit]
Panzanella was based on onions, not tomatoes, until the 20th century.[6]
Modern panzanella is generally made of stale bread soaked in water and squeezed dry, red onions, tomatoes, olive oil, vinegar, salt, and pepper. Cucumbers and basil are often added.[citation needed]
Other ingredients—lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic—are sometimes used, but Florentine traditionalists disapprove of them.[4]
See also
[edit]
- List of bread dishes
- List of salads
- Fattoush – a Levantine bread salad
References
[edit]- ^ "In lode delle cipolle", Capitoli faceti editi ed inediti di Mess. Agnolo Allori detto il Bronzino..., Venice, 1822 text
- ^ Bronzino, Agnolo; Magrini, Pietro (January 25, 1822). "Li capitoli faceti editi ed inediti di mess". Dalla Tipografia di Alvisopoli – via Google Books.
- ^ Zeldes, Leah A. (2 September 2009). "Eat this! Panzanella: Ripe tomatoes turn stale bread into manna". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 6 March 2012.
- ^ a b Bazzichi, Marco (18 August 2010). "Panzanella, tra tradizione e le varianti «immigrate»" [Panzanella, between tradition and 'immigrant' variants]. Corriere Fiorentino (in Italian). Archived from the original on 20 August 2010.
- ^ Dolce Jasmine (2017-11-14), Panzanella salad: What you should know, archived from the original on 2021-12-18, retrieved 2017-11-14
- ^ The earliest mention of tomatoes in panzanella found in Google Books is in 1928, in Le vie d'Italia (Rivista mensile del Touring Club Italiano 75)
Further reading
[edit]- Sangregorio, Paola (2020). "Panzanella e altre storie" [Panzanella and other stories]. Giornale di Bordo (in Italian). 55 (3): 24–25. doi:10.1400/286720.
