"Panzanella" according to the culinary tradition from Marche Region (Italy)

Serves : 4


  • 6 slices of sourdough bread
  • 150 g cherry tomatoes
  • 1 stalk of celery
  • 2/3 tablespoon Di Augusto Extra Virgin Olive Oil
  • 1/2 teaspoon white wine vinegar
  • Salt, to taste

Cut the crum crust of the bread slices and cut the slices into small regular cubes. Lightly toast the bread in the oven for five minutes or use directly stale bread. Rinse and peel the tomatoes, and cut them in four cloves. Remove the peel celery and slice it into rings. Toss with a copiousamount of Di Augusto Extra Virgin Olive Oilsalt and a pinch of vinegar. 

Combine all the ingredients in a serving bowl and let it sit for 20 minutes. Serve the Panzanella in small cups.