Salvatore Denaro makes a panzanella that's quite different from the typical summer bread salad served at other trattorias in Umbria. His zesty version includes southern Italian green olives, dried oregano and whole-grain barley rolls from Puglia called friselle. Any good, grainy, country-style loaf works nicely in this recipe; just make sure it's pane raffermo, what the Italians call bread that is "firmed up" and quite stale.
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