A surprisingly tasty Tuscan use of leftover bread is Panzanella. Essential to the tastiness of it is top quality extra virgin olive oil, good red wine vinegar, the bread and of course flavorful tomatoes. Usually associated with Tuscany, but is popular in Umbria as well. This is one of many versions. Panzanella can be prepared ahead of time and refrigerated for several hours or taken on picnics. Remove from refrigerator an hour or so before serving. Panzanella is an Italian bread and tomato salad made with garlic, basil, parsley, olive oil, and vinegar.