PANZANELLA PRINTANIÈRE
YELLOW LABEL BRUT

SPRING PANZANELLA

By Irene Berni
My eyes are drawn to details, to frugality, to the light, to natural fabrics and materials.

Try this recipe

You'll need

  • 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 vinega
  • Salt and oil
Instructions
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.

Discover

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.
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