Welcoming spring with our signature green panzanella

Waiting for the Sun: A Spring Spell in the Shape of a Salad

We’re waiting for the sun, for long days and walks in nature.
But above all — we’ve had enough of this endless humidity!

It can’t rain forever, right?

So, since spring seems reluctant to arrive,
we’ve decided to summon it ourselves —
with a fresh, green recipe filled with the flavors of the season we’re all dreaming of.

Here it is: our spell of light,
our little moment of positive magic,
our very own sun dance.

A Brief History of Panzanella

Panzanella is an ancient dish — even Boccaccio mentions it in The Decameron.
It’s a staple of central Italy, and over the centuries it has taken on countless forms
(ours is simply the latest in a very long line).

At its heart, though, the recipe couldn’t be simpler:
soak stale bread, season it, and toss it with fresh garden vegetables.

It was born as a humble farmer’s dish,
a clever way not to waste bread —
and turned into a timeless Italian classic.

As for its name, opinions differ.
Some say it comes from pane (bread) and zanella (soup bowl).
Others trace it to panzana, which once meant “mash” or “porridge”
— before evolving into the modern sense of “tall tale.”

Whatever the origin, one thing is certain:
the flavor of this delicious, rustic dish is no lie.
It’s a recipe that has crossed centuries
and still reaches us in all its simple, tasty glory.

Green Panzanella — A Springtime Spell

No more words needed:
it’s time to savor this explosion of spring green!

Ingredients

• Fresh fava beans
• Fresh peas
• Asparagus, thinly sliced on the bias
• Green tomatoes
• Thinly sliced spring onions
• Fresh basil and mint leaves
• Olive oil, salt, pepper, and vinegar
• Cubes of toasted dark bread with a drizzle of oil and a pinch of salt

Compose your plate following your instinct and creativity,
then enjoy it while whispering a wish for sunshine.