Toasted Panzanella with Auricchio on creamy gazpacho




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Toasted Panzanella with Auricchio on creamy gazpacho
  • 27%
    545 kcal
  • 43%
    21.38 g
  • 33%
    29.93 g
  • 18%
    48.75 g
  • 0%
    0.998 g

    Preparation time

    0:20 min

    Cooking time





    serves 4


  • 1 half-moon segment Auricchio Dolce
  • 300 g homemade bread
  • 10 cherry tomatoes
  • 3 ripe red tomatoes
  • 3 spring onions
  • 1 celery stick
  • 1 courgette
  • 1 carrot
  • ½ cucumber
  • ¼ red pepper
  • 1 tbsp. ketchup
  • basil
  • Filippo Berio GRAN CRU Toscano extra virgin olive oil
  • Cannamela organic black pepper
  • salt
  • >> Our wine selection:
  • Calasole Vermentino Maremma Toscana DOC


  1. Dice the green part of the courgette, the heart of the celery, a spring onion, the carrot, the cucumber and the basil.
  2. Season with olive oil, salt and pepper.
  3. Cut the bread into 1 cm thick cubes, sprinkle with a little oil and bake in the oven until it gets golden brown.
  4. Take the Auricchio half-moon, remove the rind and dice.
  5. In a large bowl, mix the toasted bread, the Auricchio cubes and the seasoned vegetables.
  6. With the aid of a mixer, prepare the gazpacho by blending the bell pepper, the large tomatoes, the remaining spring onions, the white meat of the courgette, the ketchup, oil, salt and pepper together until you obtain a smooth cream.
  7. Serve the gazpacho topped with the Panzanella.

Chef's tip

If you want to serve this dish to a vegan, feel free to omit the diced cheese or replace it with tofu.

Serving suggestion

Panzanella can be served as a single dish or as an appetizer. You can combine it with both cold cuts or fish.

Wine selection

Calasole Vermentino Maremma Toscana DOC, Bianco di Pitigliano (tuscan white wine) or Ortrugo (DOC variety from Piacenza's hills).

Family tip

If you prefer, you can replace the mild Auricchio with the Piccante one, for a stronger taste.

Dish history

The Panzanella is a typical dish from central Italy, very famous in Tuscany, Marche and Lazio. The original recipe calls for stale bread, red onion, basil, olive oil, vinegar and salt, but over time some more ingredients, such as fresh tomatoes and cucumbers, have made it onto the list of the church's recipe components. Depending on the region, there are different ways of making Panzanella: in Tuscany, for instance, the bread is left in a receptacle with water until well soaked, then it gets squeezed, broken into pieces and mixed with the other ingredients. In the regions of Marche and Lazio, alternatively, slices of bread are soaked but not crumbled, and they are topped with the other ingredients, as if it were a bruschetta. A very fresh dish, ideal in summer, when the ingredients are in season. Try coupling it with an homemade gazpacho, like we suggest in the recipe, for an extra taste!

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