Bread and tomato: the basic ingredients of Italian cuisine

In Italian cuisine, two fundamental ingredients stand out: bread and tomato. These elements grace an extensive array of dishes. When artfully combined with other ingredients, they infuse a dish with the unmistakable flavors of the Mediterranean. Wondering about some examples?

Panzanella, a pride of Tuscan cuisine, embodies a “recovery” recipe: utilizing stale bread and fresh garden vegetables, prominently featuring tomatoes, to craft a delightfully simple and appetizing cold dish. Another Tuscan specialty, specifically hailing from Siena, is the pappa al pomodoro – a humble first course rooted in peasant traditions. It involves using stale bread, peeled tomatoes, garlic, basil, and an abundance of extra virgin olive oil.

Who could overlook the globally recognized and cherished bruschetta? Toasted bread rubbed with a clove of garlic and adorned with diced ripe tomatoes, lightly seasoned with extra virgin olive oil and a sprinkle of salt. Then there’s the classic Apulian version of friselle with tomato and basil, along with Sicily’s renowned pane cunzatu, a staple street food across the island.

Traditionally, it’s generously filled with extra virgin olive oil, primosale cheese, tomatoes, oregano, and oil-packed anchovies. However, take the phrase “traditionally” lightly, for each Sicilian province boasts its own variations, presenting diverse traditions. For instance, in Messina, pane cunzatu incorporates dried tomatoes and oil-infused eggplants, while the small island of Salina adds baked ricotta, cucunci (caper fruits), almonds, and vinegar. Palermo, on the other hand, prepares hot bread with tomato and sardines.

Another example of how bread and tomato are widespread in Italy is ciaudella, originating from Abruzzo, which emerged as a way for local peasants to salvage stale bread. Resembling Tuscan panzanella but with firmer bread, it resembles more of a salad where each ingredient retains its distinct shape and texture. The type of bread used varies depending on regional specialties, yet the tomato often features the renowned local produce, the pear of Abruzzo. Given its salad-like nature, it incorporates cucumbers (preferably the Abruzzo tortarelli variety), spring onions, peppers, and an abundance of basil. Some families also include celery.

Do you think that’s all? Keep reading

The Calabrian adaptation of panzanella holds its distinct identity and name: simply “bread salad”. Here, in addition to stale bread, tomatoes, oil, vinegar, and basil, the red onion of Tropea plays a crucial role. As a salad, some variations include the addition of oil-preserved tuna, boiled eggs, olives, and a touch of chili pepper.

Then there’s the cialledda, a typical dish among Lucanian peasants, served both cold and hot. It features the IGP bread of Matera, which can either be tall and dense or croissant-shaped. The cold version incorporates tomatoes, cucumbers, and peppers, while the hot variant includes onions, chicory, and an egg. The summer version is also prevalent in the province of Bari, Apulia, often using friselle instead of bread to prepare the Apulian cialledda (or “acquasale”).

A bit of extra effort in the kitchen allows for the creation, with bread and tomato, of baked tomatoes (tomatoes gratin). Halved and hollowed, they’re filled with grated stale bread (or pre-made breadcrumbs), chopped garlic, parsley, extra virgin olive oil, and salt. In Romagna, these are known as “gratè” and frequently accompany piadina and grilled meats.

When talking about tomatoes, it’s impossible to overlook the numerous regional excellences across Italy, such as the San Marzano in Campania (the most sought-after tomatoes worldwide!), the cherry Pachino, the canestrino from Lucca, or Sardinia’s camone. Essentially, each region flaunts its distinct variety. Fun fact: did you know that botanically, tomatoes aren’t classified as vegetables but as fruits? Yes, indeed! Technically, tomatoes qualify as fruits because, like all fruits, they contain seeds and sprout from the flower of the plant.