Between the Lines

Panzanella Romana is the quintessential Roman summer dish — humble, ingenious, and requiring zero cooking. It was born from cucina povera, the art of making something extraordinary from almost nothing: stale bread, ripe tomatoes, a good pour of olive oil. The Romans soaked their leftover bread in water and vinegar, tossed it with whatever was fresh from the market, and produced something that somehow tastes better than the sum of its parts. The more you make it, the better your instinct for it becomes.

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