PANZANELLA PRIMAVERILE
YELLOW LABEL BRUT

SPRING PANZANELLA

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by @Valdirose
My eyes are drawn to details, to frugality, to the light, to natural fabrics and materials.

Try this recipe

INGREDIENTS

  • 1/2 kg of stale bread
  • 20 cherry tomatoes
  • 200 g of high-quality tuna in oil
  • 4 fresh spring onions
  • Salted capers
  • Red wine vinegar
  • Salt and oil
In a large bowl, place the bread cut in cubes and moisten with 500 ml of water. Crumble with your fingers.
Slice the tomatoes and onions in thin rounds. Mix these ingredients in a separate bowl along with the capers, season with wine vinegar and the oil from the tuna. Pour this seasoning on the bread and mix until uniformly blended. Add the tuna cut in pieces, season with extra-virgin olive oil and garnish with chopped celery.


Serve chilled.

YELLOW LABEL BRUT

MEET IRENE BERNI

I was born in Florence in 1977. Since 2007, I have dedicated myself to Valdirose, a family-run B & B.
Here I create atmospheres, develop recipes and hold workshops and retreats to celebrate the beauty of simple things.
Irene Berni has always wanted to work with beauty, bringing her creativity first to an interior design store, and then to her B&B Valdirose and the blog of the same name. She launched this initiative to help pay the running expenses of an otherwise empty house. Here she continues to enjoy her “family moments”, but in a more extended and international way. Today, in addition to hospitality, she works in decoration, photography and communication. Her style and recipes have already been the subject of two books! She loves working on new projects and says that her strength is her sincerity and never pretending to be different to who she is: a woman who follows her dreams and does everything with so much love that she inspires others, sweeping them up in her journey of ever new challenges.
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