Bread frittata

Bread frittata starts with stale bread, beaten eggs, grated cheese, and herbs—then adds one ingredient nobody sees coming: sparkling wine. The version here is Nonna Angela's, shared on the Italian vodcast "Ti mando un vocale" as a family staple she made for Giovanni, built on the everyday logic of cooking so nothing goes to waste. That no-waste instinct is exactly what the dish is about: stale bread that might otherwise be discarded becomes the structural base, soaking up the egg mixture and holding everything together.

The sparkling wine is what makes this frittata di pane its own thing, distinct from a standard frittata and from the countless variations built on the same pantry instinct. Everything else is intentionally open—use whatever the refrigerator offers, whether that means a different cheese, a handful of herbs, or a few scraps from the week. The result is reliably soft and deeply savory, and it holds up as a full meal any time of year. Nonna Angela serves it the way farmhouse cooks always have: at the table, with the kind of unhurried conversation that makes the food taste better.

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