Panzanella is a classic Italian bread salad that traditionally uses up stale bread with tomatoes and olive oil. In this South Tyrolean version, crispy Schüttelbrot flatbread takes the role of the bread, combined with green asparagus, peas, strawberries and elderflowers instead of tomatoes.

What can I use instead of Schüttelbrot?

If you can't get Schüttelbrot, any sturdy, well-baked bread works – for example stale sourdough or country bread, toasted or lightly grilled. The important thing is that the bread is firm enough to soak up the marinade and still keep some bite.

Do I really have to make the elderflower vinegar myself?

The homemade elderflower vinegar gives the salad its delicate, floral aroma, but it needs about 24 hours. If you don't have it on hand, use a mild white wine vinegar and add a little elderflower cordial to taste.

How do I keep the panzanella nice and crisp?

Toss the bread with the marinade only just before serving and let it soak just until soft but not soggy – it should keep a little bite. Leftovers soften over time but still taste good the next day.

Can I make panzanella all year round?

It thrives on young spring and summer produce such as green asparagus, fresh peas, strawberries and elderflowers, and tastes best in that season. Out of season you can adapt it with other crunchy vegetables and fruit – the idea of a marinated bread salad stays the same.

Panzanella South Tyrolean Style with Asparagus

Hello lovelies, today it's fresh and summery with a panzanella South Tyrolean style – the Italian bread salad, reimagined with regional South Tyrolean ingredients. Instead of the classic tomatoes, this one layers green asparagus, fresh peas, sweet strawberries and elderflowers over soaked Schüttelbrot.

The recipe comes from Luca Sordi, the chef of the vegan hotel La Vimea in South Tyrol, who shared his spring take on the classic with me.

Plated panzanella South Tyrolean style with green asparagus and strawberries on a dark plate

At its heart is the Schüttelbrot – the crispy South Tyrolean flatbread that soaks up the marinade and still keeps some bite. Alongside it, a homemade elderflower vinegar lends the salad its delicate, floral aroma. It sounds involved, but it isn't: the vinegar simply steeps overnight, and everything else is quickly cut and assembled.

Serve the panzanella fresh and at summery temperatures, as a light starter or small main – it's a little spring greeting from the south.

This panzanella is part of our South Tyrol story – read how it came together with the chef of La Vimea in 2 great recipes from South Tyrol.

If you love fresh spring and summer dishes, also try my creamy spring pasta with asparagus and tofu and the panzanella with tofu. And for even more South Tyrol feeling, my travel diary Easter days in South Tyrol takes you to the region.

Panzanella South Tyrolean Style

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