Sartoria's recipe for panzanella

This recipe from Sartoria's Francesco Mazzei is designed for al fresco eating – perfect now that temperatures are on the up

Sartoria's panzanella recipe

Serves 4

Preparation time 10 mins

Cooking time 5 mins


  • 1/2 kg stale sourdough bread
  • 2 cucumbers
  • 3 celery sticks
  • 300g datterino tomatoes
  • 50g anchovies
  • 1 red onion
  • Extra virgin olive oil
  • Salt and pepper
  • Red wine vinegar


  1. Tear the bread into small pieces, season with some olive oil and salt. Place on a tray and put for 8 minutes to grill in the oven at 180 degrees.
  2. Dice the celery sticks and cucumbers, chop the onions and cut the tomatoes in half. Put everything in a bowl and add the toasted bread.
  3. Add the basil and toss the mixture, stirring in the extra virgin olive oil and red wine vinegar until well combined. Add the anchovies to the Panzanella as a final touch.
  4. Add salt and pepper to taste. Serve.

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