In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before July 10. For more recipes like this, subscribe to La Gazzetta Italiana.
Buon appetito!
Cialledda Pugliese (Traditional Puglian Summer Bread Salad)
dalla cucina di La Gazzetta Italiana
For generations, families across Puglia have prepared cialledda during the hottest months of the year, using tomatoes ripened under the Mediterranean sun, fragrant basil from the garden, and robust local olive oil. The dish embodies the region’s culinary philosophy: simple ingredients, treated with care, creating flavors that celebrate the land and season. Enjoyed as a light lunch, a side dish, or a casual dinner on a warm evening, cialledda remains one of Puglia’s most cherished summer traditions. This rustic recipe pairs beautifully with a chilled glass of local white wine and a view of the Adriatic Sea – or the nearest sunny patio.
Ingredients (Serves 4):
8 oz. Stale rustic Italian bread, torn into bite-sized pieces
4 Ripe tomatoes, diced
1 Cucumber, sliced
1 Small red onion, thinly sliced
1 C. Fresh basil leaves
¼ C. Extra-virgin olive oil
2 T. Red wine vinegar
Sea salt, to taste
Freshly ground black pepper, to taste
Optional: fresh mozzarella or burrata for serving
Directions:
Place the stale bread in a large bowl and lightly sprinkle it with cool water. Allow it to soften for a few minutes, then gently squeeze out any excess moisture. Add the tomatoes, cucumber, red onion, and basil to the bowl. In a small dish, whisk together the olive oil, vinegar, salt, and pepper. Pour the dressing over the salad and toss gently until all ingredients are well combined. Let the salad rest for 15–20 minutes to allow the bread to absorb the flavors of the vegetables and dressing. Taste and adjust seasoning as needed. Serve at room temperature. For a richer version, top with fresh mozzarella or creamy burrata.
