Panzanella, or panmolle, is a Tuscan and Umbrian chopped salad of soaked stale bread, onions, and tomatoes that is popular in summer. It often includes cucumbers and sometimes basil, and is dressed with olive oil and vinegar.
Facts
Origin Period, From (Year) Origin RegionTuscany and Umbria, Italy 3 Connections
In Cuisine
Source Panzanella, Wikipedia
Uses Ingredient
Source Panzanella, Wikipedia
Source Panzanella, Wikipedia
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Panzanella (Wikidata)
P31 (instance of): Main courseQuote, P31 (instance of): Main course
Main course
2. Panzanella (Wikipedia)
Wikipedia 'Panzanella' 2026-09-27: the 16th-century poet Bronzino's description of a bread-and-onion salad 'is often interpreted as a description of panzanella.'View the Source 3. Panzanella, Wikipedia
Introduction
is a Tuscan and Umbrian chopped salad
- Uses Ingredient: Tomato, Infobox main_ingredient field: Bread, tomatoes, onions
- Uses Ingredient: Onion, Infobox main_ingredient field: Bread, tomatoes, onions
In Cuisine: Italian Cuisine, lead paragraph
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.
In Group: European Salads, Lead paragraph
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.
View the SourceWikidata: Panzanella
Wikidata Q2415718, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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