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Giulia Scarpaleggia's avatar

I love how panzanella can change from family to family, from home cook to home cook. And I think that, doing this, it perfectly respects the basic principle of Cucina Povera: use what is available, abundant, seasonal, close to you!

Love your version!

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Denise's avatar

I have always used Monari Federzoni's Balsamic vinegar, but I haven't tried their other vinegars.

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