Being parsimonious by nature, Tuscans never waste anything. This is true in the kitchen, as well. Traditionally, stale bread was recycled into numerous dishes, including ribollita, the classic soup of beans, vegetables, and bread; and also panzanella, a summer salad using the freshest garden ingredients and some dry Tuscan bread. As strange as it sounds, it works wonderfully. Just make sure you use good Tuscan bread (or peasant bread, as it's often called in the US), which won't sop up the dressing but will retain its chewy character.

(serves 4)
5 to 6 slices of bread, cut 1/2² thick
about 6 ripe tomatoes
1 lb fresh mozzarella
fresh basil
extra virgin olive oil
optional: balsamic vinegar
salt & pepper

Cut the bread slices into cubes (1/2² x 1/2²). Place in a large salad bowl and leave out overnight.

Cut tomatoes and mozzarella into cubes and add to bread. Tear or cut basil leaves, reserving several whole for garnish. Add basil, olive oil, salt & pepper to taste. (Don't skimp on the olive oil.) You can also mix a little balsamic vinegar into the oil, if you wish. Add garnish. Serve immediately at room temperature, or chill in fridge for no more than an hour.

WINE SUGGESTIONS: This is a summertime dish, so serve with a slightly chilled rose (like the delicious Rosato from Castello di Ama, made from 100% sangiovese) or a Tuscan white (like the Pinot Grigio from Banfi). Buon appetito!

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