And this was one way to utilize stale bread and prolific vegetables from the garden. A good Italian bread will absorb all the strong, wonderful flavors you can throw at it and still hold its shape when tossed. As simple as it may seem, bread-making requires patience, skill, and time. For this reason, many cooks in Italy prefer to buy bread from the baker. And that's just what I want you to do.
Some recipes call for soaking the stale bread in water and then squeezing the water out.
We all should be. Find the freshest tomatoes possible. In the winter, smaller tomatoes usually have a fresher, more intense taste. Romas are a good choice. And don't limit this Panzanella to just salad.