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This traditional recipe from Tuscany turns stale bread into a hearty tomato soup you'll want for lunch and dinner all week.

Peões saborearam produtos da marca logo na estreia do reality rural comandado por Adriane Galisteu

>> of course, this being italy, food rivalries run deep, but no one can quite remember why. >> another idea is this. if they don't use salt, the bread could stay for a long time. because with salt it became dry. >> still the most convincing one is that we don't want to give money to pisa. >> for me, panzanella is one of the greatest dishes of tuscan poor food, giving brittle old bread new life by using fresh tomatoes to create a surprisingly refreshing salad. >> knowing my love of food and art, daniel has invited me to a festival, this evening. a very fancy festival. >> the one thing that ever...

Beans, which are a staple of florentine cooking. >> so, you have these different dishes. these types of beans you do not need to put in the water before cooking. and, they taste -- >> you don't after sex them. >> yes. bean eaters. because, we are using so many. >> now you will mix them all. okay. >> the cooking is very poor, simple cooking. >> i read that, during the renaissance, the wealthier people would have meet, whereas the poorer people basically just had beans, some kind of soup, and some bread, and that was it. >> yes. >> i have to say that we use what we have. it is something about th...

The phrase “slice of heaven” comes to mind... marco's. pizza lovers get it. closed captioning brought to you by mesobook.com >> my night at the wheat threshing festival has reminded me of the epic, insatiable obsession that tuscany has with bread. it is a love that is echoed through the ages, and there are recipes for every stage of a love life. the best ones are saved for the advanced years, when bread is old, and stale. that is when tuscan cooks get really creative.