In an Italian kitchen, throwing away bread is almost unthinkable. If my Nonna caught you doing it, there would be shouting, hand gestures, and possibly a wooden spoon involved. Bread is never just bread. Even when it is dry, firm, or hard as a rock, it still matters.
What many people call “old bread” is, for Italians, an opportunity. In Italy, wasting food is not an option. Depending on how dry it is, it can be revived, transformed, or turned into something entirely new. Once you understand this, you will never look at stale bread the same way again.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Why Italians Never Throw Away Old Bread
0:41 Old Bread Is Not Bad, It Just Needs the Right Use
0:49 What to Do When Old Bread Is Slightly Firm
2:17 Using Old Bread in Comfort Dishes
2:52 What to Do When Old Bread Is Very Hard
4:00 How to Make Homemade Breadcrumbs
4:38 Where to Use Breadcrumbs in Italian Cooking
5:37 How to Store Homemade Breadcrumbs
6:00 Final Thoughts, Never Waste Old Bread
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
21 Comments
Another option : canederli (Alto Adige)
In Switzerland, you can make a croûte au fromage: slices of old bread (toasted if you want) in an oven dish, add some white wine and mustard to soften the bread, and cover with cheese (something similar to Fontina). Add ham if you want. Melt in the oven and serve with pickles. Add a fried egg if you want. Delicious!
They feed the birds with it.
I do Croutons and put them soup but the breadcrumbs sounds great.
Grazie Vincenzo
ofcourse! who throws away bread? you should never, unless it has mold on it. some favourite old bread recipes – french toast, so good. also, i prefer to make croque monsieur with slightly old bread. and ofcourse my absolute favourite, a well known belgian recipe is bodding, it's a pie/cake made with very old bread.
i need more chicken cutlets in my life.
There was a fast food place in my town called Canguro. The cook emigrated to Australia. 😅
Vincenzo! Please stop using ChatGPT in answearing comments! I know its tuff to answear everything, because there are so many comments, but please, lets keep this channel free of AI!
Yes, makes meatballs the best and meatloaf, not the same if I don’t have any.
Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤
Love the video ❤
Alternative version. Get yourself some chickens. You can turn old bread into amazing eggs
Wood spoon. 😂 Oh, yes! 😳
I make bread pudding out of old bread. I do make bread crumbs. With the heels or just day old bread, I make what is called spornge; torn up bread mixed into eggs and then scrambled. Depends on what's on hand that I use beside bread and eggs. Sometimes I cube it up and put it into meatloaf to stretch out the ground beef. It's also soaked in milk as the base for Swedish meatballs.
Hi Vincenzo, I’d love to see a chilli prawn linguine dish from your channel please. In the Australian summer I really crave seafood pasta
much respect for your advice 👍👍👍❤❤❤
For better breadcrumbs, set oven to 100°C and cut bread to cubes (not too small not too big) and bake them in the oven on ventilation till its hard in the middle. Cool them on rt and then put it in blender or something to crush them and thats it.
Keep stale bread in a linnen bag and it won't go moldy. I usually toast my old bread, spread some lovely butter on it while it is still warm and top it with cheese. I also use it for breadcrumb or use it for my Greek meatballs. People these days don't have to put in the physical labour in order to get food on the table, it is readily and cheaply available and seen as expendable.
I wonder if there is the italian equivalent to Migas al Pastor, a dish from central parts of spain. Its basically shreded bread soaked in milk and (so)fried with olive oil onions, garlic and capsicum. And in the end if you can add chorizo or panceta if have them.
Same in Czech Repuic with old bread. 🐒
Bread crumbs roasted in butter are very good on sweet dumplings of any kind