Entire territory Home / Flavours / Traditional recipes / Panèda in Reggio Emilia


The "panèda" is a soup based on stale bread


150 g of stale bread (among the various types of bread, we recommend to use the one that smells of flour two days later)
About 1 lt of water
1 slice of garlic
2 spoonfuls of olive oil
Grated Parmigiano-Reggiano cheese

How to do

Cut the bread in subtle slices, boil the water, mix the bread and the slice of garlic, then add salt.
Cook and mix until the bread gets mushed and the water is totally absorbed. Add the oil, take out the garlic and let season on the flame for several minutes. Finally, Spread Parmigiano-Reggiano cheese.

From "Ricette e racconti della mia Reggio" ("Recipes and tales of my Reggio") by Marta Ferrari