Winter Panzanella



Soaked bread bites flavored with red onions and tomatoes, all dressed up with excellent oil - that's how the classic Tuscan panzanella is made, a simple and tasty summer recipe so beloved it has inspired other tantalizing variations like a tartare or a sweet version. But why not enjoy it even in the colder season? That's how our winter panzanella recipe was born, a delightful challenge to tradition featuring the tastiest fruits of winter: pumpkin, crispy red cabbage, and fennel with its unmistakable aromatic notes. Winter panzanella is a delectable mix of flavors and textures waiting to be discovered, perfect to serve as an appetizer, letting your pantry inspire you. In a flash, it becomes a fridge-clearing, dinner-saving idea!

Farro bread 7 oz (200 g) - spelt bread
Red cabbage 5.3 oz (150 g)
Mantuan pumpkin 7.4 oz (210 g)
Fennel 6.3 oz (180 g)
Red onions 3.5 oz (100 g)
Balsamic vinegar 1 ⅓ tbsp (40 g)
Water 1 ⅔ tbsp (40 g)
Taggiasca olives 1 oz (30 g)
Chives 4 - strands
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste

How to prepare Winter Panzanella

To make the winter panzanella, first clean and thinly slice the red onion 1. Also cut the red cabbage into thin strips, after removing the outer leaves and the central core 2, and proceed in the same way with the fennel 3.

Peel the pumpkin and cut it into small cubes (you should get about 150 g) 4. Tear the bread slices into pieces with your hands inside a large bowl 5. Moisten with water 6

and balsamic vinegar 7. Mix, cover with plastic wrap, and let it marinate. Meanwhile, continue with the preparation: heat a bit of oil in a pan and add the pumpkin 8. Sauté the pumpkin over high heat for about 3 minutes, it should be well browned 9.

Set aside the pumpkin and in the same pan, heat another drizzle of oil. This time, add the red cabbage 10 and sauté it for 5 minutes 11. Then, take the soaked bread and add all the prepared ingredients: the onion 12,

fennel 13, olives, making sure to pit them with a small knife 14, and finally add the pumpkin 15 and the sautéed cabbage to the mix.


Flavored with stems of chives cut into small pieces 16, seasoned with oil 17, salt, and pepper to taste. Your winter panzanella is ready to be enjoyed 18!

How to store

Store the winter panzanella in the refrigerator and consume it within a couple of days. Freezing is not recommended.


Depending on the season, use your favorite type of vegetables: diced grilled zucchini, sautéed leeks, or a grating of fresh ginger. Enhance your panzanella with crispy speck cut into strips for a bolder flavor in the dish!