What is the texture of the bread supposed to be like in a traditional panzanella? I have read that traditionally, stale bread is soaked in water for 20-30 minutes and then wrung out and then re-soaked in oil and vinegar with the tomatoes, etc., but every actual recipe I look at is a little different in its treatment of the bread. I have no problem just trying different things and eating what I like, but I am curious what the authentic Tuscan way is?
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.