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Isabella Franco

Italian film-maker Federico Fellini famously said that “Life is a combination of magic and pasta” and this sums up Isabella’s attitude towards food perfectly! Eating for pleasure, never calorie-counting and enjoying life to the full. 

Video Description

Learn how to make hearty and authentic Italian food with Chef Isabella Franco in this original masterclass. Get step by step instructions to these original recipes and ready yourself to enjoy homemade Italian food.

Learn how to make a peach panzanella salad. This recipe is the perfect way to make use of fresh ingredients, to truly enjoy their flavour. It's also a very typical Italian salad, using leftover bread.

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4 ripe peaches

30ml olive oil, plus extra to drizzle

500g stale bread, torn into large chunks

2 garlic cloves, lightly bashed with a rolling pin, skin on

1 red onion, very finely sliced

250g wild rocket leaves or watercress

250g good quality burrata

Sea salt flakes

100g toasted almonds, crushed

Small bunch fresh basil leaves

4 tbsp fresh tarragon leaves

60ml extra-virgin olive oil

For the dressing: ½ peach, stoned

100ml olive oil

1 tbsp white wine or apple cider vinegar

Juice ½ lemon


Heat the oven to 180°C/160°C fan/gas 4. Put the torn bread and garlic on a baking tray, season with salt and pepper and drizzle with olive oil.

Toast for 10 - 15 minutes until golden and crisp, tossing halfway through.

Cut the peaches in half and remove the stones. Cut each half into 3 equal pieces.

Brush the peaches with olive oil and heat a griddle pan until smoking hot. Griddle the peaches for 3 minutes on each side until clear char lines appear. You may need to do this in batches.

For the dressing, whizz the ingredients together in a mini food processor until smooth.

Put the sliced onion and a third of the dressing into a medium mixing bowl and toss together, then add the bread, discarding the garlic.

Assemble the salad on a platter by dotting the bread and onion around, then the peaches.

Add the rocket and tear the mozzarella over the plate and season with salt.

Scatter with the almonds, then drizzle with the remaining dressing. Just before serving, drizzle with the extra-virgin olive oil.