of panzenella. this looks very different to the rustic bread salad we had for lunch. daniella: but it tastes of panzanella. it completely tastes of panzanella. panzanella was what the farmers would eat. and now it s turned into this very sophisticated tucci: foam. foam. you see, the past being rediscovered. tucci: it s a little renaissance in a bowl. daniella: there s a little renaissance in it and a lot of the future . after tasting this new version of panzanella, we made some enquiries and found the chef who created it. nerina martinelli and her team are just about to open nugolo, a brand-new restaurant that reimagines tuscany s rural food in the heart of the city. nerina: the idea around the menu and the dishes that we do is to take traditional dishes,
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nerina: the idea around the menu and the dishes that we do is to take traditional dishes, traditional recipes and then add something new. all the team of the restaurant, we are all under 30 years old so we are all really young. these young chefs are seeing old tuscan dishes with new eyes. nerina: so, the panzanella foam is an example of a traditional tuscan dish. so, farmers. basically made with the simplest. exactly. .poorest ingredients. onion, tomato, bread, vinegar. cucumber, that s it. and normally we do it with old bread. tucci: with old bread. right. with old bread. but you re taking it to another level by foaming it. the air inside it becomes very light but still keeping the flavor of the panzanella. and we finish with the basil oil.