CALABRIA - Panzanella
4 ripe tomatoes
15 leaves Basil
Viaggio extra virgin olive oil to taste
salt to taste
oregano to taste
1 tablespoon white wine vinegar
To prepare the Panzanella Calabrese wash, clean and cut the tomatoes into small pieces. Now take the slices of bread, remove the crust with a knife and then soak them with a solution of water and a tablespoon of vinegar, without soaking them too much.
Once the bread has simply softened, squeeze it, chop it roughly with your hands and put it in a large salad bowl and add the tomatoes and basil leaves cut by hand. Mix all the ingredients carefully, helping with a spoon, season with Viaggio extra virgin olive oil, then add salt and oregano. Mix again, taste and if necessary, add two more tablespoons of wine vinegar. Now let the Panzanella rest in the refrigerator for at least an hour, so that it gets more flavorful. When serving, remove it from the refrigerator at least a quarter of an hour before consuming it, so that it returns to room temperature.