Stale white bread

Cassoulet is the greatest French invention, a thick mixture of beans and all sorts of meat, including pieces of duck confit. This recipe also includes croutons, which give the dish a rustic flair and satiety.

Bread-tomato soup is a traditional dish of Italian cuisine from the Tuscany region. This cozy rustic soup, known as 'pappa al pomodoro', was originally created to use up yesterday's bread and turn it into a flavorful and hearty dish. Pelati tomatoes along with roasted cherry tomatoes give the soup a rich, sweet taste, while garlic and basil add fresh spicy notes. First-pressed olive oil makes the texture silky and rich. Its thick consistency allows it to be enjoyed not only as a main dish but also as an appetizing snack. It should be served hot, garnished with fresh basil leaves and drizzled with aromatic oil. An ideal choice for cool evenings when warmth and coziness are desired!

English onion soup with sage and cheddar is a refined dish of British cuisine inspired by classic French recipes. Its rich aroma arises from the combination of different onion varieties slowly caramelized to a golden hue, revealing sweetness and depth of flavor. Beef broth adds depth and richness to the soup, while tender sage leaves impart a sophisticated herbal note. The finishing touch is crispy toasted bread soaked in broth aromas, topped with melted cheddar and a dash of Worcestershire sauce. This soup perfectly warms on cold evenings, providing a sense of coziness and home warmth. Elegant yet simple to prepare, it remains one of the favorite dishes for gourmets who appreciate flavor harmony.

Ribollita is a soulful dish of Tuscan cuisine that impresses with its simplicity and rich flavor. Its roots lie in rural traditions where soup was made from available ingredients including stale bread, vegetables, and beans. The creamy texture of the beans combines with the sweet-sour notes of tomatoes, the bitterness of kale, and the spiciness of spices to create a cozy, rich taste. The dish perfectly satisfies hunger and warms on cool days. Ribollita is traditionally eaten the day after it is made when the flavors fully develop and the soup becomes even thicker. It pairs well as a standalone dish or with a glass of red wine. This soup is the essence of Italian cuisine, demonstrating that simplicity and tradition can sometimes give rise to culinary masterpieces.

When we say "turkey fillet" we mean "turkey thigh fillet". Only then will the cutlets be juicy and have a characteristic tart turkey flavor. Choosing breast, appealing to its dietary properties, is not worth it in this particular recipe: there is already enough fat here - both butter in the onion and cream absorbed into the stale bread.

The recipe was shared with us by Anton Golovan, chef of the restaurant "Barin" in the city of Krasnodar.

Tury with cherry tomatoes is a traditional Russian dish that combines simplicity and rich flavor. Originally, tury was peasant food that was accessible and nutritious, made from stale bread and water with added salt and oil. The modern version of the dish is enriched with the aroma of fresh vegetables and herbs. Cherry tomatoes give tury a sweet tanginess, while basil and sage add fresh herbal notes. The toasted bread absorbs the juices of the stewed tomatoes, creating a soft but not liquid consistency. This dish warms wonderfully in cold weather and can make for a cozy lunch or dinner. It is served with olive oil that adds richness to the flavor. Tury is a simple yet rich taste experience that transports you to the atmosphere of a Russian village.

Tuscan bread salad, known as Panzanella, is a vibrant dish from Italian cuisine originating in the Tuscany region. Its history dates back to poor peasants who used stale bread to create a delicious salad with juicy tomatoes, crunchy onions, and fragrant basil. The taste of Panzanella is a harmony of freshness and richness, where the bread absorbs the juices of the vegetables, vinegar, and olive oil, creating a tender yet rich texture. This salad is perfect for summer days when you want lightness and freshness without sacrificing depth of flavor. It can be served as a standalone dish or as a side to meat and fish, enhancing their taste.

Tuscan onion soup is the essence of rustic Italian cuisine, infused with the aromas of earthy onions, fragrant parsley, and rich meat broth. Its roots trace back to ancient Tuscany, where simple yet hearty dishes formed the basis of peasant tables. Slowly simmered onions caramelize to a soft sweetness, while golden slices of bread absorb the deep flavors of the broth, turning into a tender, velvety base. Parmesan adds a savory saltiness that completes the harmony of flavors. This soup perfectly warms on cool evenings, and a glass of Chianti makes the meal truly Tuscan. It's simple to prepare but boasts an exquisite flavor that unfolds with every sip.

Meatballs in tomato sauce with cheese are a classic Italian dish that combines the tenderness of meatballs with the rich flavor of tomato sauce and the spiciness of melted cheese. Historically, meatballs originated as a way to use meat economically but have become a cult dish in various countries over time. The Italian version is characterized by a rich tomato flavor, soft texture, and aroma of fresh herbs. Meatballs are made with soaked bread for airiness, simmered in tomato sauce, and topped with melting cheese before serving to create an appetizing crust. They are perfect as a standalone dish or as an accompaniment to pasta or potatoes. This cozy, hearty, and incredibly delicious food warms the soul.

The recipe was shared with us by Turkish chef Maria Ekmekcioglu.

Gazpacho appeared before tomatoes arrived on the Iberian Peninsula and was originally a mixture of water, oil and bread crumbs. However, even now gazpacho does not have to be made exclusively from tomatoe

Colombian breakfast - milk soup Changua. You can also add potatoes to it if you like.

Konigsberg Klopsy, meatballs with caper sauce. One of the current gastronomic attractions of Kaliningrad, where they are now looking for connections with the city's Prussian past as well.

The Tuscan contribution to our "Golden Thousand": panzanella, a salad of tomatoes and bread soaked in water and vinegar. Tomatoes - only ripe and tasty, otherwise everything is lost.