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Epicurious

Frantoiana

This is a traditional Tuscan soup from the area of Arezzo, made with bread grilled over an open fire and virgin olive oil, unfiltered, straight from the press—the frantoio. Believe me, a pot of beans never tasted this good. As bread is a principal ingredient here, use one with fine flavor, preferably an artisan-baked loaf that has great crust and an airy crumb with lots of holes. Old bread—pane vecchio—is best, because it is already dry, but day-old or even fresh bread can be used.

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