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Panzanella with Bibanesi

Panzanella with Bibanesi


  • 3 ripe Cuore di Bue tomatoes
  • 2 cucumbers
  • 3,52 oz of capers
  • 5,64 oz of tuna in oil
  • 20 Bibanesi
  • 8 edible flowers
  • Extra virgin olive oil
  • Basil and oregano
  • Salt and pepper to taste

Panzanella is a poor dish, originally from Tuscany, whose basic ingredient is stale bread, to which tomatoes, cucumbers, capers and other ingredients of choice are added. In this recipe, the stale bread has been replaced with Bibanesi, to be added only just before serving so that they maintain a certain crunchiness.


Wash tomatoes and cucumbers thoroughly, cut them into small pieces. Cersat them in a bowl, add rinsed capers and tuna. Dress with extra virgin olive oil, season with salt and pepper, add oregano and basil. Let stand for about half an hour in the refrigerator. Before serving, add Bibanesi cut into chunks and edible flowers.