The pancotto is a recipe of poor cuisine, extremely simple, but also rich in those dear good old flavors of the past, probably born together with the same bread, as recycling idea to consume it when it began to harden. The concept, in fact, is just that: to give new life to stale bread, avoiding waste. Depending on the area of Italy where you go, there are different variations (who does it with tomato, who without, who with garlic and who doesn't …) with bread as the only constant. In reality, you can vary the recipe as you prefer, according to your tastes or simply according to what you have at home at the moment. As for me, I really liked this very simple version, and I think I will repeat it again in the future;)
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