Rosemary Panzanella

Okay, so here ’tis, the first post of Vegan MoFo! The MoFo is when a whole messload of vegan bloggy bloggers get together and try to make 20 posts in 30 days. I may fail. But dammit, I will try.
New followers to this blog should know I am a real Eye-talian. Proof: Some pictures of my family.
Here’s a shot of my Neopolitano great-grandpa with my mom as a baby.
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That’s my grandpa Rocco on the right with his brothers, recently emigrated from Napoli.
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Mi famiglia harvesting vegetables in the family garden. My grandpa is on the lower left.
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Mi nonna Lucia e mi nonno Rocco.
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My great-grandparents from Sicily.
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My grandma Lucia in on the right on front. As usual, my family is around the kitchen table.
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Molto Italiano, right? I’m sayin’. Still not convinced? Ok, here’s an embarrassing picture of me in my younger years, living life as I should: on a vespa in Tuscany.
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Well, that’s enough of that. So, there have been, and will be, many Italian recipes on this site. With that in mind, I thought I could start Vegan MoFo with one of my favorites, and a classic. There are many varieties of panzanella, aka the Italian bread salad. This take is based loosely on a Lidia Bastianich recipe, but mine uses rosemary, and, different from some recipes, I roast my garlic slightly to give it a fuller flavor.


So, if you’re looking for a change to the same boring salad, try this recipe. It’s super easy and tastes amazing.