Panzanella: Difference between revisions
Content deleted Content added
add salad navbox |
m Task 18 (cosmetic): eval 3 templates: del empty params (1×); hyphenate params (2×); |
||
| Line 22: | Line 22: | ||
==History== |
==History== |
||
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&vq=cipolla%20trita&pg=PA324#v=onepage&q=tira%20pelle 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&vq=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 web | 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 = 2009-09-02 | url = http://www.diningchicago.com/blog/2009/09/02/eat-this-panzanella-ripe-tomatoes-turn-stale-bread-into-manna/ | |
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&vq=cipolla%20trita&pg=PA324#v=onepage&q=tira%20pelle 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&vq=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 web | 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 = 2009-09-02 | url = http://www.diningchicago.com/blog/2009/09/02/eat-this-panzanella-ripe-tomatoes-turn-stale-bread-into-manna/ | access-date = 2010-08-03}}</ref> This is often interpreted as a description of panzanella.<ref name='bazzichi'>Marco Bazzichi, "Panzanella, tra tradizione e le varianti «immigrate»", ''[[Corriere Fiorentino]]'' 18 agosto 2010 [http://corrierefiorentino.corriere.it/firenze/notizie/cronaca/2010/18-agosto-2010/panzanella-tradizione-varianti-immigrate-1703604602123.shtml text]</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| |
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|access-date=2017-11-14}}</ref> |
||
==Ingredients== |
==Ingredients== |
||
Revision as of 22:50, 10 December 2020
 | |
| Alternative names | Panmolle |
|---|---|
| Type | Salad |
| Place of origin | Italy |
| Region or state | Tuscany |
| Main ingredients | Bread, tomatoes, onions |
Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a Tuscan 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
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
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.
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
- Fattoush, a Levantine bread salad
- List of bread dishes
- List of Italian dishes
- List of salads
References
- ^ "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. (2009-09-02). "Eat this! Panzanella: Ripe tomatoes turn stale bread into manna". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-08-03.
- ^ a b Marco Bazzichi, "Panzanella, tra tradizione e le varianti «immigrate»", Corriere Fiorentino 18 agosto 2010 text
- ^ Dolce Jasmine (2017-11-14), Panzanella salad: What you should know, 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)
