Panzanella

Cut the bread into little cubes, I have him on a flat pan and put in oven piping hot to grill a little longer, checking it.

In a large bowl put the bread, along with little cubes made tomatoes and mozzarella into cubes.

Add plenty of basil, a little oregano, salt and pepper to the oil and stir everything.

I put in the fridge for half an hour before serving.

The panzanella, Tuscany and Lazio, is a quick and easy dish to prepare, you eat with pleasure all year round and is especially popular on warm summer days, especially with added a bit of chilli which makes it even cooler.

From this simple and ideal base I get several other dishes by adding tuna, anchovies, olives, peppers, radish, eggs, taleggio cheese .

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in short, everything suggests the imagination and the need to vary the flavors.