A dish as fresh as a summer day, easy to put together and prepared with the most humble ingredients. Panzanella originated with Italian field workers who were away from home all day long. Their lunch had to be easy to transport, had to last and came from their poor homes where foods were simple and never wasted. The recipe is usually prepared with a mixture of stale bread, tomatoes, cucumbers, red onion, basil, salt, pepper, vinegar and oil. Of course, it can be personalized with other ingredients, according to the season.
Panzanella with Vermentino Maremma Toscana 2018 Loacker Valdifalco
Served with a good wine, Panzanella goes from simply good to simply exquisite. Sensorial Wine Analyst Luca Maroni suggests serving it with an aromatic Vermentino – a classic for pairing with light warm weather dishes. Vermentino’s warm Mediterranean origin gives it a fruity aroma with hints of mineral. In particular look for Loacker Valdifalco. “This Wine is truly brilliant from the moment it’s poured in the glass. Loacker Valdifalco offers wines of high, fine quality.” On the palate it has a juicy acidity and a very elegant structure, perfectly suited for aperitifs, appetizers and grilled fish.