On panzanella......

    Panzanella is a salad from the region Florence in Italy. Traditionally it consists of cubes of stale bread, tomatoes, occasionally onions and basil, and is dressed with evoo and vinegar. Its one of those salads that I keep in my repertoire of dishes because of its versatility. This type of salad is very popular during summer but it can easily be adapted for Fall, Winter, or Spring. Here are some panzanella   salads that I've created as specials at different times of the year.

Spring: English pea and Morel mushroom panzanella with nasturtiums, charred ramps, and lemon.

Summer: Watermelon and roof top tomatoes panzanella with arugula and local burrata.

Fall: Roasted squash and baby beet panzanella with pancetta peppato celery and cider vinaigrette.

Winter: Roasted porchetta and heirloom potato panzanella with kumquats and charred leeks.

   Honestly the possibilities of what you can do with this salad are endless and this is the main reason why its one of my favorite salads to make. This one I ran as a special the other day and it will be featured on our upcoming fall menu.