Panzanella, but with a touch of Greece. Panzanella is traditionally a Tuscan dish, invented as a way to use up old stale bread by breathing a new lease of life into it.
Our extra virgin olive oils come from women across the Mediterranean, but what's the reason for that and why are we building a community that champions female producers?
Quick and quality, this dish uses fresh tomatoes, parsley, Northern Pasta Co's British-grown spelt and wheat semolina casarecce and plenty of Citizens of Soil EVOO for a dinner in 15 minutes or a perfect prep-ahead lunch.
For those who aren’t quite ready for soup season . And for those who still love salads, all year round. “What grows together, goes together.” Or so they say in wine.
