Translation of "Panzanella" in German

Italians love their panzanella - a simple salad with crusty bread!

Panzanella is an Italian bread and tomato salad that turns the freshest tomatoes and..

Panzanella is a dish that exemplifies that motto.

Pappa al pomodoro, panzanella, ribollita, black cabbage soup and cacciucco are the most famous soups.

Patrolman Frank Panzanella saw the chase end in Conway, Pa., where he works.

According to the season, you can use leftover bread to prepare panzanella (a bread and tomato salad), bread soup, ribollita (a bread and vegetable soup) and the famous pappa al pomodoro (tomato soup): four simple dishes prepared with "poor" ingredients that at present you can find in the menus of the best Tuscan restaurants.

The bread is one of the main ingredients of the recipes most famous: the panzanella, the pappa al pomodoro, ribollita soup and bread.

Then it will be the turn of a series of first courses at a typical tavern where, with the changing of the seasons, it will be possible to taste a panzanella, pici with bricioli or pappa al pomodoro (a Sienese variant) and pici with garlic.

Among the typical recipes, you have to taste the `panzanella` and the Empolese Artichoke with tomatoes.

The archeochef Rosa also cooks strictly fresh fish, spaghetti with seafood, panzanelle di mare (this dish has reworked Rosa from the panzanella of Tuscany), fresh sea bass in the oven, mussels, clams, tuna home made by Rosa.

Panzanella is an Italian bread and tomato salad that turns the freshest tomatoes and fruitiest olive oil into a flavor explosion.

Even bread is much used in cooking, not only stands out for its crispy crust and to be devoid of salt, but once dried, the Tuscan bread can be drawn dishes like panzanella, or is broken in soups.

Bruschetta, panzanella, ribollita, Fiorentina steak and much more: traditional dishes of Tuscan cuisine, simple or elaborate, that blend well with the variety of excellent wines originating in our production area.

Panzanella is a fresh and summery dish prepared with Tuscan bread left before soaked in water, then squeezed and mixed with tomatoes, cucumbers, salad, red onion, basil, extra virgin olive oil, red wine vinegar and salt.

Panzanella is easy to combine with other dishes and this salad can be enjoyed as a starter or a light meal on its own.

We recommend this white wine from Umbria with risotto with pumpkin and nutmeg, pasta with cream cheese and vegetables, fish and seafood and in summer with the colourful Panzanella, the traditional Tuscan bread salad.

Work with your host to discover the secrets to traditional Genoese pesto, trofiette pasta, panzanella, and dessert.

Upon arrival Paul (one of the managers) will welcome new guests with a drink by the pool based on the Tuscan bruschetta, panzanella, various snacks, light wine red and white homemade, fruit juice.

In Prato, Florence as it is customary to use the bread to prepare delicious crostini with the liver, the ficattole, the panzanella, and pappa al pomodoro.

The cucina povera, which offers dishes that seem very simple, just like the mentioned risotto (rice, broth, parsley, Parmesan, butter) or panzanella (old bread, onions, garlic, maybe tomatoes or some celery, dressed with olive oil, salt, pepper, vinegar), ribollita (soup made of bread, beans, vegetables), or stoccafisso, finds the best prerequisites in Italy aclimate in which fruits, herbs, and vegetables can thrive and don't need to be subjected to any long transport routes, the sea, which seems to extend endlessly;

Tuscan bread also forms the basis for many very popular dishes that originated among farmers (contadini) as a way to make good use of dry bread (e.g. bruschetta, crostini, ribollita, panzanella), very often in combination with olive oil.

The meals are simple but good (panzanella salad, lasagna barley, tomatoes and basil scented, marinated zucchini and more seasoned with oil, an excellent product that they recommend) expertly cooked by Mrs. Lulu (real-deux machina) hospitable person exceptional that, like her husband Thomas and son Samuel, were people willing, able to make us feel like we were at home.